Soft white rolls

The breadmaker is often viewed as one of the most-purchased and least-subsequently-utilised items in the modern kitchen, along with the pasta machine and the prawn pudding broiler, but I wouldn't be without one. The household breadmaker belongs to my housemate, K, but the day she finally loses her patience and ups sticks, it's high on my list of essential purchases. I can't remember the last time I bought bread in a shop. Generally I just bung in the ingredients and put it on the basic loaf setting, and bingo, a few hours later there's a hot tasty loaf o' crusty bread with a paddle in the middle, simple.

I've never yet got round to making proper, non-cheaty bread solely by hand, but I came a step closer recently with the recipe for soft white rolls included in the breadmaker's manual, because you just use it to make the dough which it's then your responsibility to do something with. Crivens!

You put in the following ingredients, all together, water first, yeast last. If you weren't using a breadmaker I imagine you could achieve the same effect by mixing it all together in a bowl and then, erm, doing something. Looking at the manual, the breadmaker kneads it three times and lets it rise at 30°C and 38°C in the two gaps, so I'd do that if I were you.

Water (tepid)                  1¼ cups
Skimmed milk powder     1 tbsp
Butter (melted)                2 tbsp
Sugar                              2 tbsp
Salt                                 1½ tsp
Strong white bread flour  3¼ cups
Fast action yeast             1½ tsp

When the dough's ready, you can knead it and shape it into six rolls, but it will stick to you like a limpet so sort out the other stuff you'll need first otherwise you'll get dough all over the Goddamned kitchen.

• Oven on, 190°C
• Greased baking tray
• Floured surface for kneading
• Full flour shaker or open bag of flour (add a fair bit at will while kneading, so dough becomes less sticky)
• Non-sharp spatula or similar implement(s) for scraping your hands
• A sink half full of hot soapy water
• Your biggest and most impressive knife (for dividing up the dough).

Once divided, they go on the baking tray, as far apart as you can to allow for expansion, and then cover for 20-25 minutes (with a damp teatowel, foil, a newspaper etc. If using a newspaper, try and get one you've bought yourself rather than one you found lying around on the bus, because hygiene is important). Then into the oven it all goes, for 15-20 minutes. And there you have it. They look and taste much as you'd expect, that is, if you were expecting them to be tasty.