These rolls are delicious for breakfast at the weekend. I served them for brunch on Sunday when I had my girls over, and they went down a treat with butter, Gouda cheese, smoked ham and preserves.
75 g butter
500 ml milk
2 tsp salt
2 tbsp honey
5 tsp dried yeast
1.1 – 1.2 l plain flour (400 ml strong Canadian + 700 ml plain flour)
egg wash: 1 egg + 1 tbsp milk, beaten
Melt the butter and add milk, salt and honey. Heat up the mixture until finger temperature. Pour it into a bowl and add the yeast. Stir so the yeast dissolves. Add the flour and knead the dough. Leave it slightly sticky in the bowl, cover with a tea towel and leave to rise for 30 minutes. With dry yeast I usually put the bowl in the oven on 50C, so it rises properly.
Knead the dough again and cut into 4 pieces. Cut each piece into four pieces, roll and place on a baking sheet. Cover again to rise for another 30 minutes. Brush with egg wash, sprinkle salt on top and bake in 225C oven for 8-10 minutes. Leave to cool cobvered on a wire tray.