Activate the yeast: In a small bowl, whisk the lukewarm milk with a pinch of the caster sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and smells distinctly yeasty, like fresh bread. If it doesn’t foam, your yeast is inactive—discard and start fresh.

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, the remaining caster sugar, and the fine sea salt. Make a well in the centre.

Combine the wet ingredients: Pour the frothy yeast mixture, the room-temperature egg, and the cooled melted butter into the well. Stir with a wooden spoon until a shaggy, sticky dough forms. The texture will be soft and slightly tacky, not stiff.

Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, folding it back over, and turning it. The dough will become smooth, elastic, and spring back when you poke it gently. You’ll feel it change from sticky to supple under your hands.

First rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean tea towel or cling film. Leave it in a warm, draught-free spot for 1 hour to 1 hour 15 minutes, until it has doubled in size. The top will look puffed and domed, and it will feel light and airy when you gently press a finger into it.

Shape the rolls: Punch the risen dough down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 70g each). Roll each piece into a smooth ball by cupping your hand over it and moving it in a circular motion. Place the rolls in a greased 23x33cm baking dish, leaving a little space between each one. They will touch as they rise.

Second rise: Cover the dish with the tea towel and let the rolls rise for 30-40 minutes, until they have puffed up and are touching each other. The kitchen will start to smell wonderfully of dough.

Bake to golden perfection: Preheat your oven to 190°C (170°C fan) or 375°F. Bake the rolls for 16-18 minutes, until the tops are a deep golden brown and they sound hollow when tapped on the bottom. The smell of baking bread will fill every corner of your house.

Glaze and serve: While the rolls are still hot, brush them with the mixture of melted butter and honey. Let them cool in the dish for 5 minutes. Meanwhile, make the cinnamon honey butter by beating the softened butter, honey, cinnamon, and salt together until smooth and creamy. Serve the warm rolls with a generous dollop of the butter, watching it melt into the fluffy crumb. My kids absolutely devour this every time I make it.