Dinner Rolls

Step 1
Combine the flour, sugar, yeast, and salt in a large bowl and make a well in the centre. Combine the lukewarm water and butter, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.

Step 2
Turn the dough onto a lightly floured bench top and knead for 5–8 minutes or until it is smooth and elastic and springs back when you push your finger into it.

Step 3
Brush a large bowl with melted butter. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.

Step 4
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Line two baking trays with baking paper.

Step 5
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2–3 minutes or until smooth and elastic. Divide the dough into 16 equal portions. Shape each portion into a ball by rolling it on the bench top and place on the lined trays, leaving about 5 cm (2 in) between them. Cover with a slightly damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until well risen.

Step 6
Whisk together the egg yolk and milk and brush over the rolls. Sprinkle with poppy or sesame seeds and bake in the preheated oven for 25–30 minutes, swapping the trays halfway through baking, or until the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.