I make my bread rolls in a free standing mixer with a dough hook. But you can do it all by hand. Put the flour, yeast, butter, garlic powder, sugar and salt all in your large mixing bowl. Make sure to put your yeast and salt on opposite sides of the bowl. Warm the milk and egg together slightly in a jug so that they are luke warm. This helps the yeast to activate quickly. Preheat the oven to 180 C.

Pour the wet ingredients into the bowl and mix well until a dough forms. Knead by hand for about ten mins or five if using a dough hook and mixer. Keep going until the dough is smooth and elastic. This dough may start off quite wet and sticky but that will disappear as you knead.

Oil the bowl and cover it with clingfilm or suchlike. Place it somewhere warm.

Slice the top off the garlic head and parcel loosely in a square of silver foil and roast in an oven for about 40 mins. Leave till cool enough to handle.

In a small food processor squeeze out the garlic cloves. Sorry but they pop out just like giant blackheads!!!Extremely satisfying!!!Add the butter, oil and salt. Whizz until it forms a paste. Set aside.

Once the dough has doubled in size (this may take an hour and a half) tip out onto the work surface and knock back. I then paint my roasting dish or frying pan with some of the garlic butter and begin to chop off bits of the dough and roll them into balls. I place them in the dish with gaps in between. This allows them to puff up. It is important to roll the balls tightly as it is this that helps them rise. Sometimes I roll them between the flat of my palm and the work surface and others just pull them into a drawstring purse shape pulling the outer surface tight underneath the ball. Brush liberally with half of the garlic butter paste.

Cover with a large carrier bag and fasten the edges shut. Place your dish somewhere warm. You can just use clingfilm if there is room for the buns to rise in your dish. If I use the frying pan it isn't deep enough so I slip it inside a clean carrier bag. Wait for about forty minutes for the buns to puff up.

Place in the oven for about thirty minutes or until they are golden brown. If the tops start to catch then place a sheet of silver foil loosely on top to prevent the rolls becoming too dark. If not eating immediately cool on a wire rack.

Apply three immediately to chipmunk face. Strictly for medicinal purposes you understand.