1. Soak the oats in 275ml/½ pint milk for at least 2 hours.
2. Stir this into the sifted flour, yeast and salt adding the melted butter and more milk as required to make a smooth elastic dough.
3. Knead for 2 mins.
4. Place in a clean greased bowl, cut a cross on the top, cover with greased clingfilm and microwave on full power for 15 seconds.
5. Allow to rest for 5 mins and repeat twice more, being sure to give the required 5 mins’ rest between each burst of power. This will speed up the rising of the dough considerably. Alternatively, just allow the dough to double in size by standing in a warm room.
6. Knock back and knead lightly for 1 minute.
7. Shape into 12 rolls and snip a cross on the tops with scissors.
8. Prove again on a greased baking sheet, covered with greased clingfilm,until risen, then bake in a hot oven – 220°C/fan 200°C/gas mark 7/425°F – for approximately 20 mins.

TOP TIP: some sunflower and pumpkin seeds kneaded into the dough make a delicious difference – 25g should do the trick. Brush water over the rolls and scatter a few more mixed seeds over the tops.