Ingredients:

• 450g strong plain white flour
• 1 level teaspoon salt
• 2 teaspoons (10g) fast action dried yeast
• Pinch of sugar
• 300ml milk
• 25g butter

Method:

1. Place the flour and salt into a bowl and stir in the yeast and sugar.
2. Heat the milk and butter in a small saucepan until the butter has melted. Cool slightly until tepid.
3. Gradually add the buttery milk to the dry ingredients and work together to form a soft dough.
4. Knead for 10 minutes until the dough is smooth then place in a large greased bowl. Cover and leave to rise in a warm place for 1 hour.
5. Knock back the dough and divide into about 8 pieces. Shape into balls, flatten slightly and place on the oiled baking sheet.
6. Cover loosely and leave to rise in a warm place for 30minutes.
7. When risen bake in a pre-heated oven at 220°C or gas mark 7 for 15-20 minutes until risen and golden. Serve warm.

Makes approximately 8 rolls

Flavour variations:

• For seeded rolls, before cooking brush the rolls with a little beaten egg and sprinkle over seeds of your choice. Sunflower, poppy and sesame seeds all work well.
• For rye rolls, substitute half the flour for rye flour.
• For walnut and sultana rolls, add 25g chopped walnuts and 25g sultanas to the flour and brush the hot baked rolls with a little runny honey.
• For Parmesan rolls, add 50g of finely grated Parmesan and 2 heaped tablespoons fresh chopped chives to the flour. If liked sprinkle the rolls with a little more Parmesan before baking.
• For wholemeal rolls, substitute all the flour for wholemeal flour.

Cooks Note:

Using a Food Mixer with a dough hook can give you faster results and will ensure that the dough is kneaded well.