In a large mixing bowl, rub the butter into the flour until all large pieces of butter are incorporated.

Stir in the caster sugar, salt and yeast

Make a well in the centre of the flour and add in the beaten egg along with the warm milk.

Mix together with a wooden spoon or spatula until a dough is formed.

Tip the dough onto a floured board or work surface and knead for around 10 minutes until the dough is smooth.

Or use a stand mixer to make the mixing and kneading so much easier – place the ingredients in the bowl and mix on minimum speed until the dough forms. Turn the mixer speed up a little to no. 1 and allow the dough to knead for about 5 minutes. Tip the dough out onto a lightly floured surface and bring it together into a ball.

Place the dough back into the bowl and cover with a damp cloth or cling film. Leave until doubled in size, around 1 – 1 ½ hours, depending on the warmth of your room.

When the dough has doubled in size, tip it back onto the floured board or work surface and gently knead for a minute or so to dispel any large pockets of ait.

Divide the dough into however many rolls you want to make. I like to make 16 small rolls, which match the size of a supermarket bun and is just right for a frankfurter sausage! You can of course make them as large as you like!

To form the hotdog roll, take a piece of your dough and, working on a floured surface, use a rolling pin to flatten the dough into a rectangle shape.

Working from the shorter end, fold the end over to about a third of the length and press down along the edge. Fold again to about two thirds of the length and press down the edge again.

Finally, fold the dough over for the last time, turn the roll over and pinch the seam together underneath to create a nice taught roll.

Gently roll the dough with your hands to increase it’s length if necessary.

Place the rolls onto a baking sheet that has either been greased and floured or lined with baking parchment or a silicone baking mat.

Leave until well risen.

Pre-heat the oven to 180°c fan / 200°c / gas 6/ 104°F

Brush the rolls with milk just as they are ready to go into the oven

Place the rolls into the hot oven and bake for around 15 – 20 minutes until lightly golden brown.

As soon as the rolls are baked, remove them from the tray and place them onto a cooling rack and, most importantly, cover them with a clean tea towel. This will keep the rolls beautifully soft so don’t skip this step!

Once cool they’re ready to enjoy straight away or freeze so you’re always ready for an impromptu BBQ or a delicious snack