Bread sauce rolls

Method

1. Put the flour, salt, yeast and sugar in the bowl of a stand mixer (see Know-how if you’re making it by hand) fitted with a dough hook and stir briefly to combine. Make a well in the centre, add the bread sauce and egg, then mix, adding enough milk to form a shaggy dough (the amount will depend on how liquid your bread sauce is). Continue mixing on a low-medium speed for about 10 minutes until the dough is smooth.
2. Add the butter, a couple of pieces at a time, and continue mixing until the dough is smooth and elastic and is no longer sticking to the sides of the bowl.
3. Form the dough into a ball and put in a large, lightly greased bowl. Cover with a tea towel or clean shower cap and leave in a warm place to rise for about 1 hour or until doubled in size.
4. Knock back the dough (give it a few kneads), divide into 6 equal pieces and roll into balls. To shape the balls, pinch the edge of a piece of dough and bring it into the centre. Repeat this, working around the ball and rotating it as you go, until you’ve gone all the way round to make a tight ball with all the seams on top. Turn the ball over so it’s seam-side down, then put your hand, shaped like a cupped claw, loosely over the ball of dough and make small circular motions to gently roll the ball further, keeping the seam at the bottom. There’s a knack to this, but you’ll feel the edge of your hand and little finger shape the ball as you do it.
5. Put the dough balls on a lightly greased baking tray, cover loosely with a tea towel and set aside for 1-1½ hours until puffed up.
6. Heat the oven to 170°C fan/gas 5. Brush the risen buns with milk, then bake for 20 minutes or until golden. Allow to cool for a few minutes before brushing with the melted butter.