Instructions: Sift the flour, salt and sugar into a bowl and rub in the butter. Warm the water to blood heat, add the yeast and stir to disperse. Add this to the dry ingredients. Mix to a smooth, elastic dough, cover and allow to rise in a warm place until doubled in size. Knock back the dough, leave to rest for 2 minutes then divide into 18 equal balls. Shape as desired and place on lightly buttered and floured trays. Cover loosely and leave to rise again until doubled in size.

Preheat the oven to 220C/425F/gas7. Brush the egg wash, sprinkle with an optional topping of your choice and bake for 15-20 minutes.

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