These soft, slightly sticky rolls are the reason we keep a jar of wildflower honey next to the oven. The honey glaze goes on the moment they come out, so it soaks in rather than sitting on top.
Ingredients
- 500 g strong white flour
- 7 g fast-action yeast
- 300 ml warm milk
- 40 g soft butter
- 2 tbsp Wildflower Raw Honey, plus 3 tbsp to glaze
- A small bunch of fresh thyme
Method
- Mix the flour, yeast, a pinch of salt, milk, butter and 2 tbsp honey into a soft dough. Knead for 8 minutes.
- Cover and leave to rise for an hour, until doubled.
- Shape into 10 buns, rise again for 20 minutes, then bake at 200°C for 18–20 minutes.
- Warm the remaining honey with the thyme leaves and brush over the hot buns.
