350 g strong white bread flour, plus extra to dust
7 g sachet fast-action dried yeast
For the topping
25 g rice flour
1 tsp. caster sugar
1/2 Tbsp. sesame oil, see GH Tip
1 tsp. dried fast-action yeast
Directions
Step 1For the dough, heat 200ml milk and the butter in a small pan just until butter melts. Set aside to cool until just warm.
Step 2Mix flour, yeast and 1tsp fine salt in a freestanding mixer fitted with a dough hook. Pour in cooled milk mixture and knead for 5min, until smooth and elastic (adding more milk if dough looks dry). Alternatively, mix in a bowl with a wooden spoon, then knead by hand on a lightly floured surface 10min. Cover bowl with a clean tea towel or clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.
Step 3Line a large baking tray with baking parchment. Divide the risen dough into 8 equal pieces and roll each into a neat ball. Place on lined tray, spacing apart. Cover with greased clingfilm (greased-side down). Leave to rise in a warm place for 45min, or until noticeably puffed.
Step 4Preheat oven to 220°C (200°C fan) mark 7. When rolls have nearly risen, make the topping by whisking all the ingredients with 2tbsp tepid water and a pinch of salt – adding more water if needed to get a brushable consistency. Leave to rest for 5min.
Step 5Flatten the rolls slightly with the palm of your hand, then brush over the topping. Bake for 20min, or until crackled and golden. Cool completely on a wire rack before serving.
To store
Once cool, store in an airtight container at room temperature for up to 3 days.
GH Tip
Sesame oil is traditional and gives a lovely savoury flavour, but you could use vegetable oil instead.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
