Rosie's Breakfast Roll

In a large mixing bowl, combine warm water with active dry yeast and a pinch of sugar, then let the mixture sit for 5–10 minutes until foamy and activated.

Add a beaten egg, a knob of melted butter, a generous pinch of salt, and a pinch of black pepper to the yeast mixture, stirring to combine evenly.

Gradually incorporate bread flour into the wet ingredients, mixing until a soft, slightly sticky dough forms, then turn it out onto a lightly floured surface.

Knead the dough firmly for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but no longer sticky to the touch.

Place the dough in a lightly greased bowl, cover with a clean damp cloth or plastic wrap, and leave in a warm place to rise until doubled in size.

Punch down the risen dough, divide it into equal portions, and shape each portion into a smooth round roll, placing them into a greased baking pan with sides touching.

Cover the shaped rolls loosely and allow them to proof a second time in a warm spot until visibly puffed and nearly doubled in size.

Bake the rolls in a preheated oven at 190°C (375°F) for 18–22 minutes until the tops are golden brown and the rolls sound hollow when tapped on the base. Allow to cool briefly on a wire rack before serving.