Everyone likes fresh rolls for breakfast, especially on a weekend. But not everyone likes to go out to the shops or bakery to get some, especially on a weekend 
So this is a quick and easy recipe to make your own. As the dough is without yeast there is no time required to let it rise so it does not need a lot of preparation time at all. They are also great for freezing and taste best if you let them defrost for 20 minutes and then pop them into the hot oven for 5-10 minutes just before serving.
Preparation time: 10-15 minutes
Baking time: 25-35 minutes (180°C)
Number of servings: Makes 8 rolls
Ingredients:
- 50g butter (room temperature)
- 2 eggs
- 250ml milk
- 500g flour (I use wholemeal flour)
- 1 pinch of salt
- 2 tsp baking powder
Method:
- Turn on the oven to pre-heat (180°C) – if fan assisted then put an oven proof dish onto the bottom of the oven half filled with boiling water to prevent the rolls from drying out
- Beat the eggs and butter until creamy (If you don’t like them plain and prefer to add some herbs or spices then add them in just after the eggs and butter have been beaten.)
- Add the pinch of salt
- Now (using dough hooks) alternately add the flour and milk
- Add the baking powder right at the end
- Knead the dough just as long as needed, if it is too sticky add a bit of flour
- Divide in 8 portions (or more or less depending on how large or small you like the rolls to be), form between your hands into roll shapes and place on a lined or greased baking tray
- Brush with a bit of milk and cut or cross the top with a sharp knife
- Bake for about 30 minutes at 180°C
