Basic Bread-Mix Breakfast Rolls

1. Pour the warm water (it should feel comfortably warm to the touch, about 38–40°C / 100–104°F) and olive oil into a large mixing bowl. Add the bread mix and stir with a wooden spoon or dough scraper until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface and knead firmly for 8–10 minutes until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test — stretch a small piece thin and it should hold without tearing.

3. Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean damp cloth or cling film. Leave to rise in a warm spot for 45–60 minutes, or until roughly doubled in size.

4. Preheat your oven to 220°C / 425°F. Gently punch down the risen dough to release the gas, then divide it into 8 equal pieces (roughly 100g each). Roll each piece into a smooth, taut ball by cupping your hand over the dough and rolling it in tight circles on an unfloured surface — the slight friction creates good surface tension.

5. Arrange the rolls on a lightly greased or parchment-lined baking tray, spacing them about 3–4cm apart so they will just touch as they prove and bake, giving soft sides. Cover loosely with cling film or a damp cloth and leave to prove for a further 20–25 minutes until noticeably puffed.

6. Brush the tops of the rolls gently with whole milk for a soft, golden finish.

7. Place the tray in the centre of the preheated oven and bake for 14–16 minutes until the rolls are golden brown on top. Tap the base of a roll — it should sound hollow when done. The internal temperature should reach at least 93°C / 200°F.

8. Remove the rolls from the oven and immediately brush the tops with the unsalted butter for a soft, glossy crust. Transfer to a wire rack and allow to cool for at least 10 minutes before serving.