Tiger Bread Rolls

A yeasty paste gives these rolls their signature cracked look and savoury chew. Use whole milk in your dough for a richer flavour.

Hands-on time 25min, plus cooling and rising. Cooking time about 25min. Makes 8 FOR THE DOUGH 200-220ml milk

50g unsalted butter, plus extra to grease

350g strong white bread flour, plus extra to dust if kneading by hand 7g sachet fast-action dried yeast FOR THE TOPPING

25g rice flour

1tsp caster sugar

½tbsp sesame oil, see GH Tip 1tsp dried fast-action yeast

1 For the dough, heat 200ml milk and the butter in a small pan just until butter

melts. Set aside to cool until just warm.

2 Mix flour, yeast and 1tsp fine salt in a freestanding mixer fitted with a dough hook. Pour in cooled milk mixture and knead for 5min, until smooth and elastic (adding more milk if dough looks dry). Alternatively, mix in a bowl with a wooden spoon, then knead by hand on a lightly floured surface for 10min. Cover bowl with a clean tea towel or clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.

3 Line a large baking tray with baking parchment. Divide the risen dough into 8 equal pieces and roll each into a neat ball. Place on lined tray, spacing apart. Cover with greased clingfilm (oil-side down). Leave to rise in a warm place for 45min, or until noticeably puffed.

4 Preheat oven to 220°C (200°C fan) mark 7. When rolls have nearly risen, make the topping by whisking all the ingredients with 2tbsp tepid water and a pinch of salt – adding more water if needed to get a brushable consistency. Leave to rest for 5min.

5 Flatten the rolls slightly with the palm of your hand, then brush over the topping. Bake for 20min, or until crackled and golden. Cool completely on a wire rack before serving. PER ROLL 251cals, 7g protein, 8g fat (4g saturates), 37g carbs (2g total sugars), 2g fibre TO STORE Once cool, store in an airtight container at room temperature for up to 3 days.