If you have any questions, queries, notes or improvements let me know at lewispotter42@live.co.uk

225 grams of flour
150 millilitres of tepid milk
15 grams of live yeast (7.5 grams of dried yeast)
half a teaspoon of sugar
1 teaspoon of salt
25 grams of butter

225 grams of flour 150 millilitres of tepid milk 15 grams of live yeast (7.5 grams of dried yeast) 1 teaspoon of salt 25 grams of butter

Preheat oven to 230 degrees C non fan
Add the flour, yeast, salt, sugar and butter into a bowl (keep the salt and yeast separate)
slowly add the milk working the mix as you go (make sure the milk is only tepid not hot (this would kill the yeast))
When almost all the milk is added place on worktop and knead
When kneaded place back in bowl, cling film it and leave it to prove until doubled in size
When proved knock back the dough (just knead it for a few seconds) then shape it into 40 gram rolls and place on a baking tray with baking paper on it
Leave it to prove and spray it with water often to avoid a skin forming
When proved (should spring back instantly when lightly poked)place into an oven at 230 degrees C (Not fan assisted!)
bake until golden brown and hollow sounding when tapped lightly on the bottom.