Vienna Rolls (Bread Rolls)

1. 1

   Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.

2. 2

   Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.

3. 3

   Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.

4. 4

   Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.

5. 5

   The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.

6. 6

   Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.

7. 7

   Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.

8. 8

   Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.

9. 9

   Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.

10. 10

    Meanwhile, pre-heat the oven to gas mark 5/375u00b0F/190u00b0C.

11. 11

    Bake in the centre shelf of the oven for about 20 minutes or until golden brown.

12. 12

    Remove from oven and transfer on to a wire rack to cool.

* Per serving · 4 servings · Values may vary.