Recipe by BakeryBits customer Fred Oliver, using our Foricher T45 flour:

Soft dough with pesto, garlic, sun-dried tomatoes, and Gruyère. Thanks to Kitty Tait of The Orange Bakery for the dough proportions.

Makes 10

Method

1. Warm the milk. I use 20 seconds in a microwave.

2. Place all the dough ingredients except the butter into a mixer fitted with a dough hook and mix until it forms a soft dough. With this small amount of dough, you might need to occasionally reform it into a ball as the mixer may flatten it into the bottom of the bowl.

3. Whilst this is mixing cut the butter into small cubes. If taken straight from the fridge soften the butter by giving it 20 seconds in a microwave.

4. Drop the butter one cube at a time into the dough, whilst the motor is running if possible. Add each cube after the previous one has been absorbed into the dough. I sometime add a pinch or 2 of flour to make the dough form a ball, as above.

5. When all the butter has been absorbed, continue mixing for a minute to form a soft and silky dough

6. Transfer the dough into a bowl. I like to use a bowl with a lid to stop the dough from drying, otherwise cover with a towel. Some people like to use a shower cap, or you can by stretch plastic covers. Keep the bowl in a warm but not hot, place.

7. When the dough has doubled in size, “knock it back” in the bowl by pressing it down and place in the fridge for 30 minutes. This will make the dough much easier to roll out.

8. Prepare a baking tray by lining with baking parchment. (I use 2 roasting tins each about 25cm by 20cm)

9. Roll out and stretch by hand the dough into an oblong about 30cm by 20cm. You are trying to have an even thickness, but this can be tricky.

10. Spread the pesto over the dough leaving a 1cm border at the long side away from you.

11. Spread the garlic paste sparingly. Scatter the chopped sundried tomato, followed by the Gruyère.

12. With the long side towards you, roll up the dough into a log, sealing the top by wetting it on the clear edge (this can be with the pesto which will probably have squeezed out.

13. Cut the log vertically into about 10 fat disks, placing each one into a lined roasting tray or similar, with a cut side down. You may need to cut off the ends, to give a clean line to start. (I use tray-bake trays about 27cm by 20cm, with 6 in a tray)

14. Leave the tray(s) in a warm place to prove for about 20 to 3 0 minutes. The rolls will expand to look like small Chelsea buns.

15. Set the oven to 180 degrees.

16. When up to temperature egg wash the top of the buns, then sprinkle over the Gruyère.

17. Bake for 30 minutes, checking after 20. The trays may need turning depending upon your oven. They should be ready when they are golden brown in colour.

18. Transfer to a wire rack and leave to cool