How about home made soup with these lovely fresh home made rolls, just a heaven...

Starting from notes, my friends: I often find myself scaling recipes and having things call for 1/2 large egg. I usually whisk a whole egg in a small bowl, then measure out 1 1/2 tablespoons of the whisked egg. Save the other half of the egg for the egg wash.

Sprinkle the yeast onto the warm water and let proof. Meanwhile, in the bowl of your mixer, stir together the flour, sugar and salt.

Whisk the egg into the foamy yeast mixture, then add the mix to the dry ingredients. Use a wooden spoon to stir together until everything comes into a ball. Switch to a dough hook and knead on low until the dough pulls away cleanly from the sides.

Add the room temperature butter and continue to knead on medium-low, for about 10 minutes, until the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking and you can see through the stretched dough, you’re good to go. If the dough doesn’t windowpane, knead a bit longer.

Transfer the dough to a clean bowl and cover with plastic wrap. Place in a warm spot and let rise until doubled, about 1 hour.

Take the dough and tip it out onto a lightly floured surface. Punch down lightly then divide into 9 or 12 (depending on how many buns you want) equal portions if you’re making regular size buns. If you want to be precise, use your kitchen scale to see how much your dough weighs, then divide by 9 or 12.

Shape the portions of dough by bring the edges towards the centre and tucking into balls. Lightly grease a 8×8 baking pan and place the buns in. There will be space between the buns, don’t worry, they’ll rise. Cover and let rise in a warm spot for 1 hour.

Preheat the oven to 356°F.

Whisk the remaining 1/2 egg with a tsp of water and brush onto the buns. Bake for 15 min, or until golden brown. Let cool slightly and enjoy warm or at room temperature.