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1
Lightly grease a 10-inch round baking tin or a 13 x 9 inch baking tin with butter.
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2
Place very warm water in a small bowl and sprinkle yeast on top, stirring until yeast dissolves. Leave to foam for 10 minutes.
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3
Heat milk in microwave until hot, then add butter, sugar and salt. Stir until butter melts. Let cool a little and then add the lightly beaten eggs and stir in. Pour into a large mixing bowl with the yeast mixture.
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4
Add flour a little at a time to the milk and yeast mixture and beat with a metal spoon until a soft dough forms. It should pull away from the sides of the bowl and is still be a little sticky, but you should be able to form it into a rough ball with your hands. If it's too sticky, add a little more flour until you are happy with the consistency, being careful not to make it too dry.
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5
Place in a greased mixing bowl with a damp towel over the top and leave to rise until it doubles in size, about 30 minutes. This can differ depending on your room temperature-if it is cold where you are, place the dough in the microwave with a cup of boiling water next to the bowl to help it along.
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6
On a lightly floured surface, cut dough ball in half, then cut each half in half and then into 4 little pieces. Roll pieces into balls with your hands and place in the baking tin. Cover again and let rise till they double in size, about 40 minutes.
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7
Preheat oven to 200u00b0C (400u00b0F). Bake for about 20 minutes, until rolls are golden brown. Brush with melted butter and serve.
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8
Notes:
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9
1. For cranberry and cheese rolls, add 1 tablespoon dried cranberries to the dough after you have added the flour and mix through. Grate cheese over the top of the rolls before you bake them.
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10
2. You can also make herbed rolls by adding 1 teaspoon dried mixed herbs to the melted butter before you brush over the rolls.
