These rolls use plain flour and are made with milk and a little butter for a softer, denser crumb. Eat within a couple of days for the best results.
- plain flour 500g, plus extra for dusting
- caster sugar 2 tsp
- fine sea salt 1 tsp
- fast-action dried yeast 7g sachet
- butter 25g
- whole milk 300ml, plus extra for brushing
- oil for the bowl