Soft Finger Buns

Stir together the yeast, 100 ml milk, the sugar and 4 tbsp flour. Leave for 10-15 minutes to start working.

Put the remaining flour in a bowl with the salt and egg and add the butter. Pour in the yeast mixture and knead using the dough hook on a food processor. Gradually add the remaining milk and knead the dough until soft and smooth - this will take up to 10 minutes. Add a little more flour or milk if necessary. Cover and leave for around 1 hour to rise.

Take the dough out of the bowl and knock out some of the air. Divide into 20 equal-sized pieces (approx. 60-70 g each). Shape each piece into a finger roll approx. 15 cm in length. Line two baking trays with grease-proof paper and arrange a baking frame of the same size on top. Arrange the rolls on the trays so that they are equally spaced. Wrap in cling film and leave to rise for a further 1 hour.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

Remove the cling film and the baking frame. Whisk the milk with a pinch of salt and brush over the rolls. Place in the oven and bake for 5-7 minutes, then reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for a further 5-10 minutes until the rolls have a firm consistency.