500g of strong white flour
20g of dried yeast
200g caster sugar
125ml of milk
225 g butter
1 tbsp. salt
Firstly put your flour and salt and a bowl and caster sugar in a big bowl then add the butter and rub the butter in the mixture until it resembles breadcrumbs. make a well in the middle of the bowl.
Next measure 20g of dried yeast and put in a bowl. Then get your milk and heat until its warm enough so you can still put your finger in it, then put your milk in with the yeast and then wait till it dissolves and there's no bits left. Then pour it into the big bowl in the well and add the rest of the milk.
Then mix it together until its combined then bring the dough together into a ball. Next on a floured hands, on a clean surface knead the dough for 20-25 minutes or until the dough is elastic or smooth. Then return the dough to a bowl and cover with cling film for 1/2 an hour in a warm place until the dough has doubled in size.
Then when the dough has risen return it to a floured work surface and knock it back. Next separate the mixture into eight parts each 70g and roll each into a ball. flatten each slightly with palm of your hand and transfer the rolls to a baking tray , placing them close together. cover with a damp tea towel and set aside for half an hour, or until the rolls have doubled in size again.
Meanwhile preheat the oven to 200oC/425F/gas 7, when the rolls have expanded, transfer them to the oven. Then bake for 8-10 minutes, or until golden-brown and cooked through.Then add a butter glaze to go on top. Then they are ready to be served.