This is an Italian recipe for panini al latte and it makes lovely soft rolls, just perfect with butter.

Makes 8 medium or 10 small

7 g dried yeast

250 ml warm milk

500 g flour

50 g caster sugar

1 1/2 tsp salt

100 g butter, softened

1 egg, beaten

In a large bowl dissolve the yeast in 3 Tbsp of warm milk. Add 30 g of flour and 1 tsp sugar. Mix and knead until you have a small dough. Flour the bowl and place dough inside. Cover and leave in a warm place for 30 minutes.

Sift remaining flour onto a benchtop and add salt and remaining milk. Work in the dough prepared earlier, add in butter in small pieces and remaining sugar. Knead for 10 minutes until smooth and elastic.

Shape dough into a ball, place in a clean, floured bowl, cover and leave in a warm place to rise for 2-4 hours, until doubled in size.

Line a baking sheet with baking paper and dust with flour.

Divide dough into 8 or 10 equal pieces, roll into balls on a floured surface and place on your baking sheet. Cover and leave to prove for another 30 minutes.

Preheat oven to 220C.

Brush the tops of the buns with beaten egg and bake for 20 minutes until golden and cooked through.