Make the starter

Cup of Yum
1. Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and allow to cool before adding to the dough.

Make the dough

1. Warm the milk (in a microwave or the hob) until just tepid. Add all the starter and stir well to combine.
2. Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg.
3. Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. Stretch a small piece between your fingers (windowpane test) to see if it is ready to prove.

First Rise

1. Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until doubled in size.

Second Rise

1. Generously grease a ceramic dish with butter.
2. After the proving, tip the dough on a lightly floured worktop, knock it back and leave to stand for 5 minutes.
3. Divide the dough into 9 equal portions. Roll each portion into a ball and place into the prepared dishs . Cover with greased clingfilm and set aside for an hour or until doubled in size.
4. Preheat oven to 180C (350F). Brush the bread rolls with the egg wash and sprinkle with any toppings if using.
5. Bake for 25-30 minutes, covering with foil in the rolls are browning too quickly. Cool slightly before serving.