In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean tea towel and let rise in a warm, draught free place for 45 minutes.
Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 23cm (9 in) square tin. Let them sit, covered, for another 15 minutes to rise again. Preheat the oven to 220 C / Gas mark 7.
Bake for 15 to 20 minutes until browned and puffed. Split open and serve warm.
Altered ingredient amounts.
The texture of these rolls is perfect. They are dense and soft...wonderful. I made them twice, using 3/4 teaspoon of salt the second time to bring out the flavour. Next time I'll use a whole teaspoon. Then I think the taste will equal the fabulous texture. This is definitely going to be my "standard roll" recipe now. - 14 Jul 2008
Best recipe ever!
I use it weekly for Cinnamon buns for kids. I make it in bread machine and use half wholemeal flour and they come out nice and soft, perfect every time!
You can do all sorts of buns and rolls with this dough- sweet and savoury.
Its important not to overcook them 180C- check after 10min. Done probably in 13min! - 18 Nov 2012