Poppyseed Rolls

• 1 lb (450 g) strong plain flour
• 2 level teaspoons salt

If these rolls are made on the previous day or evening, sprinkle them with water, wrap in foil and reheat for about 10 minutes in a hot oven before serving.

Sift the flour and salt into a mixing basin. Add the butter, cut in pieces, and rub into the flour. Make a well in the centre. Blend the fresh yeast with the warm mixed milk and water. If using dried yeast, stir the teaspoon of suga