Instructions

• Put 600 g plain flour, 3 teaspoons instant yeast and 1 teaspoon salt into a large mixing bowl or the bowl of a stand mixer and stir briefly to combine the dry ingredients.
• Measure 1 tablespoon oil, then use the same spoon to measure 1 tablespoon honey (this helps the honey glide off). Add the oil and honey to the dry ingredients.
• Warm 375 ml milk to lukewarm (about 35–40°C). Pour the milk into the bowl.
• If using a stand mixer: fit the dough hook, start the mixer on low until the ingredients come together, then increase to medium and knead for 10 minutes, until the dough is smooth and silky. If mixing by hand: use a fork to bring the mixture together, turn out onto a lightly floured surface and knead for 10–15 minutes until smooth and silky.
• Transfer the dough to a large bowl, cover with clingfilm and leave to prove in a warm place for about 1 hour (or place in the fridge to prove slowly overnight).
• Preheat the oven to 220°C (200°C fan) / Gas mark 7 while the dough is finishing its first prove.
• Punch the air out of the dough and give it a quick knead. Break off small pieces about the size of a walnut (this batch yields roughly 36 mini rolls). Shape each piece into a smooth ball by pulling the dough over your finger to create a smooth top and pinching the bottom to seal.
• Place the shaped rolls on a baking sheet lined with baking paper. Place them almost touching if you want pull-apart rolls, or leave at least 2 cm between them for separate rolls.
• Bake for 12–15 minutes until the rolls are golden brown and sound hollow underneath when tapped. Remove from the oven and allow to cool for 5 minutes before serving.