yield: 12 rolls
475g/15oz bread flour
2 tablespoons butter (softened)
1 teaspoon sugar
1 teaspoon salt
1 1/4 teaspoons dried yeast
275 ml/9 fl oz water
1 yolk beaten lightly with 1 tablespoon of milk to brush the rolls
seeds to sprinkle (poppy or sesame seeds, salt, sunflower seeds etc.)
Put the flour into a bowl (or a bowl of your mixer), add the butter and rub in with the fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, salt and yeast and then add water (it should be warm but not hot!).
Knead well on a lightly floured surface until the dough is smooth and elastic (you can use a mixer with a dough hook as well).
Cover the dough loosely and leave in a warm place to rise (for about 1 hour or until doubled in size).
Tip the dough out on a lightly floured surface, knead well and cut into 12 pieces. Shape them (as below) and put on greased (or lined with baking or parchment paper) baking sheet:
Cover loosely the shaped rolls and leave them for about 15-20 minutes to rise.
Then brush with egg and milk mixture and sprinkle with seeds.
Bake in a preheated oven, 200C (395F) for about 15-20 minutes until golden.
Transfer to a wire rack to cool.
You can freeze them when they are completely cooled.