MAKING:

1. So firstly into a bowl add in 1 tablespoon dried yeast followed up by 2 teaspoons of sugar. Then add in 1/2 cup warm water and using a fork mix everything together well. Now leave the mixture for 5 minutes until it gets thick and frothy.

2. For the dry mix, into a large bowl I’m sifting in 4 cups of 00 flour - now 00 flour is extra milled so its going to give you the best results but normal flour is fine too. Sifting it will make sure you bread rolls are nice and fluffy too.

3. Now add in 1/4 cup superfine or caster sugar and give everything a good mix around - when everything is mixed make a well in the centre for when we pour in the wet ingredients, it makes it much easier to stir the dough and prevents over mixing.

4. In a jug I’ve melted 3.5 tablespoons butter in 1 cup of milk. Melted the butter with the milk gives it the same temperature and mixes the two ingredients - now add in 2 beaten eggs along with the yeast mixture.

5. Then gently use a spatula or spoon to mix the wet and dry ingredients together, again make sure you dont over mix it you just want it to come together in a sticky dough.

6. Towards the end its best to use clean hands to bring everything together.

7. No leave in the bowl and place a damp cloth over the top and leave the bowl in a warm place 1 & 1/2 to 2 hours to rise and almost triple in volume.

8. When the time is up, take away the towel and punch it right in the middle, then gently mix again with your hand for 20 seconds.

9. Then take out of the bowl and lightly flour the kitchen surface with extra flour, simply shape it into a rectangle or square and cut the the dough in 12 portions, this give me the perfect size dinner roll but you can make them smaller if you wanted too if you were making sliders.

10. Break apart the dough and shape it into a tight ball getting the tops as smooth as you can, then leave them again covered with a cloth for a final 45 minutes where they will again increase in volume.

11. Then simply place them in a preheated oven at 200c or 390f for 15 minutes or until they are golden brown on the top.

SERVING:

12. As soon as they come out I lightly brush the tops with melted butter which forms a wonderful crust and gives off a nice shine to the bread. Then carefully life out the bread rolls from the lined baking tin and place on a wire rack to cool slightly. Then simply tear apart and you’ll see just how soft they are and when you tear one open it’ll be just gorgeous.