I first made these as buns for fried chicken and they were so light, soft and fluffy that I have decided to stick with this recipe for all future fried chicken escapades. You could use these as burger buns but I am still in the mind-set that brioche works best with any burger other than chicken. These would also be good for ham and mustard rolls and very child-friendly.

 Recipe found in ‘Gourmet Traveller’ magazine.

Ingredients – makes 8 rolls

• 185ml milk, plus little extra for brushing
• 30g butter
• 450g plain flour, plus extra for dusting
• 15g caster sugar
• 10g dried yeast (normally 1 and a half sachets)
• 1 ½ tbsp olive oil, plus extra for greasing

Method

Add milk and butter to a saucepan and warm until butter has melted over a low heat, stirring occasionally.

Remove from heat, add 135ml water and set aside until lukewarm. Combine remaining ingredients with a large pinch of salt in a bowl and add milk mixture, mixing with hands until smooth.

Turn out onto a lightly floured work surface and knead until dough is very smooth (about 5-10 mins). Add more flour is necessary to make a very soft dough.

Lightly oil a bowl and add the dough before covering with a damp tea towel. Set aside for about 40 minutes (until doubled in size).

Knock back the dough and knead again until smooth (about 3-5 mins). Divide into 8 pieces and roll into balls. Place in a lightly oiled 22cm diameter cake tin, leaving as much space as possible between each ball to expand (don’t worry if they are just about touching). Cover with a damp tea towel and set aside until doubled in size (30-40 mins).

Preheat oven to 180°C, brush rolls with milk, dust with flour and bake for 20-30 minutes or until golden and cooked through. Leave to cool in cake tin for 5 minutes before turning out onto a wire rack.

Enjoy!