Makes 4 rools
Time to mix & knead 25 minutes proving
Time to cook 15-20 minutes
A quick snap in the oven allows just enough time for the dough to puff and form a light crust. Tear open the buns when cooled to find fluffy, creamy white centres – helped along by the addition of milk and butter. They’re perfect for stuffing for the day’s lunch or lashings of bacon. Otherwise, top each bun with sesame seeds before they go into the oven, and you’ll have a cemita ready for filling.
1. Mix the warm water and milk, butter, yeast and honey together in a bowl and set aside for 10 minutes to fizz and froth. Sift the flour into a large bowl and make a well, sprinkling the salt to one side. Pour in the yeast mixture and begin to fold in the flour, using your hands. When the mixture is combined into a sticky dough, turn it out on to a lightly oiled surface. Knead the dough by pulling it towards you, pushing it away and folding it back in with the heel of your hand and your knuckles. Do this for 5 minutes, until the dough feels soft and pliable.
2. Place the dough in a lightly oiled bowl, loosely cover with lightly oiled clingfilm, and set aside for 1 hour in a warm, humid, cosy place or overnight in the fridge until it has almost doubled in size.
3. Bring the dough back on to a floured surface and knead again for another 5 minutes. Roll into a large ball and cut into quarters, then roll each one into a ball shape. Space out the 4 dough balls evenly on a lightly oiled tray. Loosely cover with clingfilm and leave to rise again for 30 minutes.
4. While the dough is resting, preheat the oven to 230°C/fan 210°C/gas 8. Dust the rolls with flour, then slide the tray into the oven. Bake for 15–20 minutes, until puffed up and golden. Transfer the rolls to a wire rack and leave to cool completely before slicing.