Sift together the flour and salt into
a large bowl. Rub in the butter, then stir in the yeast.
Mix to a firm dough with the milk (you
may not need it all)
Knead the dough for 5 minutes, then
return to the bowl, cover with oiled clear film and leave to rise until
doubled in volume.
Grease a baking sheet. Punch
down the dough and knead again, then divide into 12-16 pieces and make
into shapes of your choice. Place on the baking sheet, glaze the tops
with milk, and sprinkle over your chosen seeds or sea salt flakes.
Leave to start rising again.
Meanwhile, preheat the oven to 230oC/450oF/Gas 8.
Bake the rolls for 12 minutes or until golden brown and cooked.
Cool on a wire rack. Eat the same day
as they will not keep.