Found a photo of these on mojewypieki.com and made them this morning, but for brunch. Not for breakfast. I’m coping Florek’s effective diet of eating nothing till midday and enjoying lunch then, it seems to be doing good to my waistline ( as I’m writing these words, I’m on my second g&t, munching on some particularly moreish chili and serrano crisps bought 2 weeks ago in Adnams, speaking of dieting!).

For about 8-9 rolls I used 2 tall glasses of strong bread flour, 0,5 tsp of salt, 1 tbsp of melted butter, a small egg, 1 tsp of sugar, 7 g of fresh yeast, 3/4 tall glass of tepid milk. Made the starter first- a bit of that flour,milk and all the yeast, then mixed it all in with the remaining ingredients, leaving butter till the end. The dough proved for about 1,5 hour, then, using a little rolling technique I picked up from Paul Hollywood I formed the rolls, placed them on the baking parchment, dusted with flour and left to double in size again.

I sprinkled them with some water and baked for about 15 minutes in 190 degrees. They were very much enjoyed with a lovely, creamy tomato soup, some pate and some mature cheddar. Recipe going into the book, to be used again!