Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flour, sugar, salt and yeast in a large bowl and stir together
Melt the butter very gently in a pan then add the milk and heat until just lukewarm.
Gradually stir the liquid into the flour mixture, bringing together into a soft dough. Knead in the bowl a few times then tip out onto a worksurface and knead for 8-10 minutes or until silky smooth and springy. Try not to add too much extra flour when kneading – it might start off a bit sticky but as you work the dough it should get smoother and easier to handle.
Put the dough into a clean oiled bowl, cover and leave for an hour until doubled in size.
Tip the dough out of the bowl, knead briefly, then divide into eight and shape into round bread rolls. Dust a large baking sheet with flour and arrange the rolls on top with space between them. Cover with an oiled beeswax sheet or a lightly dampened clean tea towel and leave for another hour to prove.
Heat the oven to 220C/fan 200C/gas 7. Brush each roll lightly with milk, then bake for 18-20 minutes or until browned and sounding hollow when tapped on the bases. Cool and serve or store in an airtight container.
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