Instructions: Sift flour with salt into a large bowl. Heat milk to lukewarm, add butter and allow to melt and then add to yeast, stir until dissolved. Mix in sugar and beaten eggs.

Make a well in the flour, pour in milk mixture and mix until smooth first with a wooden spoon and then with the hand. When dough comes away cleanly from sides of bowl, turn onto a floured surface and knead until smooth and elastic.

Place dough in a greased bowl, turning dough so that it is covered lightly and greased all over. Cover with a damp cloth and leave to rise in a warm place for 45-50 minutes or until doubled in bulk. Knock down dough and allow to rise again.

Shape into rolls as desired. Arrange on greased baking trays and leave to rise again about 45 minutes or until doubled in size.

Set oven temperature at hot (360F). Brush rolls with milk or beaten egg to glaze. Sprinkle with poppy seeds.

Bake in a hot oven for 15-18 minutes or until golden brown. Remove from tray and cool on a wire rack.

Serve with afternoon tea.

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