1

Mist a muffin tray with cooking spray. Place the flour, yeast, sugar and salt in a large mixing bowl. Reserve 1 tsp of the beaten egg, then beat the rest with the oil and whisk into the warm water. Pour half the liquid into the dry ingredients and start mixing with a wooden spoon. Add the remainder gradually until you have a smooth well mixed soft dough.

2

Place spoonfuls of the dough into the muffin tray. Round the top of each one with a wet spoon until smooth. Cover with a clean tea towel and set aside in a warm place or proving oven to prove for an hour.

3

Preheat the oven to 220°C, fan 200°C, gas mark 6. Combine the reserved egg with a pinch of salt. Once the rolls have risen (they increase by about a third) brush the tops with the egg and sprinkle with the poppy seeds. Bake for 20-25 minutes until golden on top – check the bottoms to see if they are just brown to know that they are cooked through. Cool in the tin for 5 minutes before transferring to a wire rack.