Name: Easy bread rolls
Total time: 50 min
Yield: Makes 8
Ingredients: 500g plain flour plus extra for dusting; 2 tsp caster sugar; 1 tsp fine sea salt; 7g sachet fast-action dried yeast; 25g butter; 300ml whole milk plus extra for brushing; for the bowl oil

500g plain flour
plus extra for dusting
2 tsp caster sugar
1 tsp fine sea salt
7g sachet fast-action dried yeast
25g butter
300ml whole milk
plus extra for brushing
for the bowl oil

Method

step 1
Put the flour, sugar, salt and yeast in a large bowl and stir together
step 2
Melt the butter very gently in a pan then add the milk and heat until just lukewarm.
step 3
Gradually stir the liquid into the flour mixture, bringing together into a soft dough. Knead in the bowl a few times then tip out onto a worksurface and knead for 8-10 minutes or until silky smooth and springy. Try not to add too much extra flour when kneading – it might start off a bit sticky but as you work the dough it should get smoother and easier to handle.
step 4
Put the dough into a clean oiled bowl, cover and leave for an hour until doubled in size.
step 5
Tip the dough out of the bowl, knead briefly, then divide into eight and shape into round bread rolls. Dust a large baking sheet with flour and arrange the rolls on top with space between them. Cover with an oiled beeswax sheet or a lightly dampened clean tea towel and leave for another hour to prove.
step 6
Heat the oven to 220C/fan 200C/gas 7. Brush each roll lightly with milk, then bake for 18-20 minutes or until browned and sounding hollow when tapped on the bases. Cool and serve or store in an airtight container.