This recipe is from one of the contestants (she was the runner up) in the Swedish version of Masterchef. Jennie is really talanted and I have tried the recipies from her blog before.

These rolls are delicious for breakfast at the weekend. I served them for brunch on Sunday when I had my girls over, and they went down a treat with butter, Gouda cheese, smoked ham and preserves.

The original recipe is for 20 rolls, but I made mine slightly larger and settled for 16 instead.

White breakfast rolls, makes 16-20

75 g butter

500 ml milk

2 tsp salt

2 tbsp honey

5 tsp dried yeast

1.1 – 1.2 l plain flour (400 ml strong Canadian + 700 ml plain flour)

egg wash: 1 egg + 1 tbsp milk, beaten

Maldon salt

Melt the butter and add milk, salt and honey. Heat up the mixture until finger temperature. Pour it into a bowl and add the yeast. Stir so the yeast dissolves. Add the flour and knead the dough. Leave it slightly sticky in the bowl, cover with a tea towel and leave to rise for 30 minutes. With dry yeast I usually put the bowl in the oven on 50C, so it rises properly.

Knead the dough again and cut into 4 pieces. Cut each piece into four pieces, roll and place on a baking sheet. Cover again to rise for another 30 minutes. Brush with egg wash, sprinkle salt on top and bake in 225C oven for 8-10 minutes. Leave to cool cobvered on a wire tray.