• 12 oz (340 g) strong white or wholemeal flour
• ½ teaspoon salt
• 1 oz (28 g) butter or margarine
• 1 oz (28 g) fresh yeast or ½ oz (14 g) dried
• 1 teaspoon caster sugar
• ¾ pint (400 ml) milk

Method:

1. Sieve the flour into a warm bowl, add the salt and mix well.  Rub in the fat and leave in a warm place.
2. Cream the yeast with the caster sugar and add ¼ pint  (145 ml) warm milk. Leave until frothy.
3. Make a well in the centre of the flour, add the yeast mixture and enough extra warmed milk to make an elastic dough.
4. Knead  for 5 minutes to mix well.
5. Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place  until doubled in size.
6. Turn the dough on to a floured board and knead well for 10 minutes.
7. Divide the dough into 18, knead each piece again and form into rolls or other shapes.
8. Put onto a warmed, greased and lightly floured baking tray. Cover with a clean cloth and leave to prove for about 20 minutes.
9. Bake in a pre-heated oven set at Gas Mark 7 (425°F/220°C) for about 10 - 15minutes.
10. Brush with melted butter as soon as removed from the oven and cool on a wire rack.

Makes 18 rolls. For alternative shapes for the dough, see the link below.