4 tsp dried yeast
1/4 tsp salt
120 g sugar (4 oz)
420 ml (3/4 pint) milk
750 g (1 1/2 lb) flour
6 tsp gluten flour
90 g (3 oz) butter
1 tsp sugar (extra)
1. Dissolve the teaspoon of sugar in warmed milk and sprinkle the yeast over the top, stir gently and leave for 10-15 minutes, until frothy.
2. In a large warm bowl, mix together the flours, salt and remainder of sugar. Make a well in the centre of the dry ingredients. Melt the butter and let it cool to lukewarm. Pour the yeast mixture and the butter into the well, mix until well combined and the dough comes away cleanly from the sides of the bowl, add more flour, or lukewarm water if necessary. Turn the dough out on a lightly floured board and knead for 10 minutes, till elastic and smooth.
3. Form the dough into a ball and return it to a clean greased bowl, cover with greased plastic wrap, or a damp cloth and leave to rise in a warm place for 2 hours.
4. Knock down the dough and knead for a further 5 minutes, divide into 24 pieces and roll into a bun shape, place on a greased oven tray, (allow to rise, covered) for 1/2 hour and then brush with beaten egg. Bake in the centre of a fairly hot oven 200 C (400 F) for 10 minutes.
5. When cooled, split the buns in half and serve with jam and whipped cream (dust with icing sugar).