Makes 24
1/2 oz (15g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar
8 fl oz (225ml) tepid milk and water (half and half)
1 lb (450g) strong white flour
1 level teaspoon salt
2 oz (50g) butter 1 egg
beaten egg, for glazing
poppy seeds, for sprinkling
Dissolve the fresh yeast in the liquid. If using dried yeast, have the liquid hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10-15 minutes until frothy. Sift the flour and salt into a mixing bowl. Add the butter in pieces and rub in with the fingertips.
Break up the egg with a fork, add to the flour mixture along with the yeast and mix to a rough dough. Turn on to an unfloured work surface and knead for about 10 minutes until smooth and not sticky. Shape into a ball, return to the mixing bowl and set inside a roomy polythene bag. Leave at room temperature for about 11/2 hours, or until dough has doubled in size.
Turn out risen dough and knock back. Divide dough into 24 pieces and shape each piece into a smooth ball. Using the palms of the hands, elongate dough pieces to a fat cigar shape. Place about 1/2 inch (1cm) apart (so sides will touch when risen) in neat rows on two greased baking sheets make 2 rows of 6 rolls on each sheet. Brush with a little beaten egg. Loosely cover with cling film and leave in a warm place for about 30 minutes or until risen and puffy.
About 15 minutes before baking, heat the oven to 425°F (220°C) or Gas no. 7. Brush rolls with beaten egg again and sprinkle with poppy seeds. Place in preheated oven and bake for 15-20 minutes until golden. Transfer rolls to a wire rack and leave until completely cool, then separate rolls.