Chocolate and Orange Morning Rolls

(MAKES 12)

• 450 g/1 1b/4 cups strong white (bread) flour
• 5ml/1 tsp salt
• Finely granted rind of 1 orange
• 15 g/ ½ oz/1 tbsp low-fat spread
• 10ml/2 tsp easy-blend dried yeast
• 10 ml/2 tsp clear honey
• 1 egg beaten
• 300 ml ½ pt 1/ ¼ cups skimmed milk, hand hot
• 50 g/2 oz/ ½ cup chocolate chips low-fat spread, to serve

Mix together the flour, salt and orange rind in a bowl. Rub in the low-fat spread. Stir in the yeast. Add the honey, most of the egg (reserve a little for glazing) and enough of the milk to form a firm dough. Knead gently on a lightly floured surface until smooth and elastic. Alternatively prepare the mixture in a food processor. Return to the bowl, cover with the damp cloth and leave in a warm place for about 45 minutes or until doubled in size. Knock back and quickly knead in the chocolate chips. Shape into 12 balls and place well apart on a greased baking sheet.

Leave in a warm place for 15 minutes to rise. Brush with the reserved egg and bake in a preheated oven at 220degree C/425degree F/gas mark 7 for 12-15 minutes or until golden and the bases sound hollow when tapped. Cool on a wire rack. Serve on roll per portion with a scraping of low-fat spread.

Serving suggestion: a glass of pure fruit juice ; coffee or tea.