Once more Thank you all for the replies.
The main problem I found was the thickness of the dough. I could never get it to roll thin enough without cracking so it must be a water or flour snag.
As far as recipes go I HAVE found a "black bun" one and I never realized it was so complicated so I'll give that one a miss
I can now make passable morning rolls (providing I remember to start at lunchtime the previous day) and "Beatties Meaties" and Carol, my wife, has made shortbread to the "Recipe, What recipe?" recipe for 40+ years so we're OK for real food now.
Unfortunately she has started to suffer from arthritis so I have to do the preparation work but working together we seem to have it sorted.
A final thanks to those of you who have replied
so all I need is to get the extra spuds in and off we go.
Jim & Carol