Chelsea buns

For the buns

• 30 g (1 oz) dried yeast
• 600 ml (21

For two 39 x 27 cm (15½ x 10¾ inch) baking tins

Add the yeast to the lukewarm milk and stir briefly and gently to activate it. The yeast will start to foam up in clusters, which means it is ready for use. Combine the flour and sugar in a large bowl or the bowl of an electric mixer fitted with a dough hook and put the butter on top. Pour half of the yeast mixture over the butter and st