Frog Rolls

Put the milk with an extra 150ml water and the butter in a pan and gently heat until the butter is melted (If using oil you can simply warm the milk, oil and water to luke warm) set aside to cool until just warm.

Tip the flour, sugar, and sea salt into a large bowl or stand mixer bowl and dry whisk through with a fork to distribute the powders.

Add the yeast sachet and whisk again.

Gradually work in the warm milk mixture, until you have a smooth dough, with the dough hook on slow to start until it’s come together, then knead on medium to high speed for about 5 minutes or until the dough is lovely and springy and shiny.

If kneading by hand, tip the dough onto a surface (try not to use extra flour unless you really need to) and knead for about 10 minutes until springy and shiny.

Divide into 12 pieces and roll 11 of these into tight balls.

Use the remaining piece to make the boggly eyes, a pair of each to sit on top of the rolls. If you want larger eyes you can make just 10 rolls and use the rest of the dough for the eyes.

Transfer to the baking trays lined with baking parchment, leaving plenty of space between them, cover over with a large piece of lightly oiled Clingfilm, loosely and put in a warm place to prove for 30-45 mins. If using the time saver yeast you might find they rise quicker - it depends on your room temperature. You want them to almost double in size.

Heat the oven to 200C/180C fan/gas 6.

When ready to bake, slice some olives through the middle so you have two halves, then make thin slivers which will be for the eye detail. Break tiny bits off of a sliver to make the froggy nostrils. Push them gently into the rolls where you need to. Brush gently over each with extra milk to glaze, then bake for 12-15 minutes until risen and lightly golden. Leave to cool completely, and then slice to create the froggy mouth and pack full of fillings of your choice.  These will keep for a couple of days in an airtight container or food bag.