Directions

1. As the mix cooks from cold, there’s no need to preheat the oven. Lightly oil a 4-hole Yorkshire Pudding baking tray and set to one side.

2. Because the dough for these rolls becomes quite thick and heavy, it’s easiest to use a stand or electric mixer for the next steps, if you have one. Add the White Bread Mix to the bowl and pour over the water and oil. Beat for 1 ½ minutes or until combined. Scrape down the sides of the bowl with a spatula and beat for a further 1 ½ minutes.

3. Divide the dough into 4 equal pieces and press firmly into the baking tray. Run a spatula around the edges of each roll to prevent them from sticking.

4. Cover the buns loosely with lightly oiled cling film and leave to prove in a warm place for 40 mins. Don’t worry if they don’t rise much – this part happens in the oven.

5. Place the tray in the centre of a COLD oven and turn the temperature up to 190oC, and bake for 50 mins or until an even golden brown in colour.

6. Turn them out onto a cooling rack and allow to cool. These rolls are delicious warm, and best eaten on the day of baking.