I can eat these at any time of day, preferably as shown: toasted, with a scrambled egg, slice of ripe tomato, bit of lettuce, cheddar, salt and pepper, and hot sauce — and some watercress or a spring onion on the side.

This bread machine recipe makes 16 small dinner rolls or 8 large ones. (See below for half quantities if you want half the batch.) The large rolls pictured contain one egg; the small roll at left has none. If using two eggs, I prefer to add them last, just before hitting the Start button.

You will need:

3¼ cups (16.4 oz) bread flour

1 scant cup warm water OR 1 large egg + ¾ cup + 1 tsp water OR 2 eggs + ½ cup + 2 tsps water (together = 135 ml)

2 Tbs / 1 oz unsalted butter, cut into pieces and allowed to soften

1 Tbs raw honey

2¼ tsps bread machine yeast /active dry yeast / quick-rise yeast

1½ tsps fine sea salt (2 tsp if using medium-fine, such as fleur de sel)

up to 1½ tsps dried herbs

Select the Dough setting on the bread machine. Check on the consistency as kneading proceeds: add a dribble more water or pinch more flour if needed for a smooth, springy dough ball that can be easily handled.

When the dough is ready, turn it out on a cutting board (Iightly flour it if needed). Divide the dough evenly in half, then divide the halves in half, and so on until you have 6 or 8 or 16 rolls, as desired.

Place the raw rolls on a large parchment-lined baking tray (or two smaller trays). Cover with tea towels and let them rise in a warm place for up to half an hour.

If a glossy finish is desired, brush the rolls with beaten egg. These will turn a nice warm brown anyway, especially if you have used the egg alternative.

Bake at 375°F / 190°C for about 25 minutes (the egg-containing dough will brown sooner). Allow to cool (bread continues to bake as it cools), and store any uneaten rolls in the freezer in plastic freezer bags.

Halving this recipe for a half-batch (suitable for a small family):

8.2 oz flour / 1 egg + ¼ cup + 1 tsp water / ½ oz soft butter / ½ Tbs honey / 1⅛ tsp bread machine yeast / 1 tsp medium-fine salt / ¾ tsp dried herbs