175 ml milk
80 g honey
2 tbsp vegetable oil
1 tbsp treacle
1 g packet active dry yeast
0 1/4 tsp
60 g unsalted butter, at room temperature
2 tbsp honey
1 Combine the first five ingredients in a microwave-safe bowl and microwave for about one minute until the mixture is warm. Pour into a mixing bowl and sprinkle the yeast over the top. Leave to sit for five minutes until foamy.
2 Stir in the flour and salt until combined. Stir for another minute, mashing the dough around in the bowl with a wooden spoon.
3 Shape into a ball and cover the bowl with a tea towel. Leave to rise in a warm place for about 1½-2 hours until doubled in size. Wholemeal flour rises more slowly than plain flour, so it might take more time.
4 Punch down the dough and turn it out onto a floured work surface. Knead it for a few minutes, then shape it into 16 rolls.
5 Place the rolls in a rectangular baking tin lightly coated with cooking spray. They can be close to one another, but do not pack them too tightly.
6 Cover with clingfilm and leave to rise for 20-30 more minutes.
7 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Stir the honey and butter and brush over the rolls, reserving some for later.
8 Bake for 15-18 minutes until puffed and golden. Serve warm with extra honey butter.