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Mrs Stephenson’s dinner party bread rolls

I first made these during my GCSE Home Economics classes at school. Much to the disdain of my highly academic father, I chose Home Economics over History (but he came round to the idea in the end!). While my friends were learning about Henry VIII, I was staring out of the window of the HE block, kneading my dough with a very, very large grin on my face, dizzy with happiness. One of our first assignments was to make shaped bread rolls, glazed old-school style with a heavy eggwash for maximum shine. The daughter of my Home Economics teacher recently got in touch with me, so Mrs Stephenson, thank you, and this one is for you.

Makes 12 rolls (V)

280g strong white bread flour, plus extra for dusting

1 tsp salt

1½ tsp fast-action dried yeast

1 tsp soft light brown sugar

190ml warm water

1 egg, lightly beaten, for the eggwash

3 tbsp sesame or poppy seeds

Put the flour, salt, yeast and sugar in a bowl. Then make a well in the centre and pour in the water. Use a wooden spoon to stir it all together, and when it starts getting stiff, put the spoon down and use your hands to squidge it together into a ball. The dough should feel soft and not too hard – like Blu-Tack. If the dough is too stiff, pop it back into the bowl, add a couple of tablespoons of water and squidge it together with your hands until it comes together. Knead for 10 minutes if doing by hand and for 5 minutes in a machine. Once the dough is kneaded, I weigh it and then divide the number by 12, so all the rolls are an even size.

Roll each one into a ball and either just leave them in a ball or shape them as in the photo. Space the rolls on a large baking tray and cover with oiled clingfilm so it is airtight but not too taut. You may need to use two trays. Leave the rolls in a warm place for about 1 hour, or until they are almost doubled in size.

Preheat the oven to 200°C (400°F), Gas Mark 6. To test the dough, remove the clingfilm and with a floured finger, prod the side of the dough – the dent should spring back halfway. Brush liberally all over with the eggwash and sprinkle with the sesame or poppy seeds.

Spray some water into the oven to create a steamy atmosphere. I usually spray 8–10 squirts with a spray gun, then place the rolls into the oven. Bake for about 15–20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.