This is from Gino D'Acampo - pizzicotti rolls from his hometown Torre del greco. It's like a brioche bun, fluffy and buttery. This baked in 20 min but I should have checked it before, as it's gone a little brown. I was too engrossed decluttering upstairs...

450g flour
1 tsp salt
4 tbsp caster sugar
10g dried yeast
150g melted butter, plus more for brushing
120ml milk, warm
3 medium eggs, slightly beaten

1. Mix flour, salt, sugar and yeast in a bowl. Pour in butter and milk and mix together. Cover bowl with cling film and let rest for 30 min.

2. Gradually work in the eggs for 10 min to form a soft, smooth dough. Brush the top with melted butter, cover with cling film and leave to rise for 1 1/2 hours. Brush a 26cm round or square cake tin with melted butter.

3. Punch dough down and divide into 16 equal pieces and shape into balls. Roll balls in remaining melted butter and place in the cake tin, spaced slightly apart. Cover with cling film and leave to prove for another hour.

4. Preheat oven to 190C. Gently brush the top of the rolls with any remaining butter, or I used honey. Bake in the middle of the oven for 20-25 min until golden, but check after 15 min.

5. Turn out to a wire rack to cool and serve warm or at room temperature dredged with icing sugar.