Prep all the ingredients at the start. This will prevent any forgotten ingredients.

Sift the bread flour into a bowl. Add the dry yeast, sugar and salt.

Beat the egg, and set aside 1/3 in a small plate for the egg glaze.

Add a small pinch of salt to the egg glaze.

Add butter and milk to the remaining 2/3 of egg.

Mix until the butter starts to melt (You can melt the butter beforehand in a microwave or pan.)

Add the liquid to the flour mixture from Step 3 in 3 batches while mixing.

Kneading Step 1: Knead the dough in a bowl to form into a ball. (You can knead on a floured work surface instead.)

Kneading Step 2: Pretend the bowl is a baseball mitt and the dough is a ball, and slap the dough into the bowl several times. Repeat alternately kneading and slapping down the dough.

Wash the bowl and wipe it carefully with a dry cloth. Oil the inside lightly, and dust with a little bread flour.

Put the ball of dough in the bowl and cover with plastic wrap. Put the bowl in a larger bowl filled with lukewarm (105°F/40°C) water. The ideal temperature for the first rising is 85-105°F/35-40°C. The bath water cools down as time passes, so start at a temperature that's just a fraction higher.

First rising: Wrap the bowls with a towel. Leave to rise for 40 minutes, changing the water in the outer bowl once.

40 minutes later, if you poke a floured finger into the dough and the hole remains, it's good!

Press down on the dough ball on a floured work surface to push out the gas. (You can cover the work surface with plastic wrap.)

Cut the flattened dough ball into 6 pieces with a floured knife. Each piece will be about 70 g.

Lightly oil the round turntable in the microwave (or line it with kitchen parchment paper).

Resting time: Roll each piece of dough taking care not to rip it, cover with a tightly wrung out moistened kitchen towel and leave to rest for 20 minutes or so. (Attention: If you roll the dough into balls you'll rip it.) The ideal temperature for this step is 105°F/40°C.

After the resting time, roll out each piece of dough into a triangular shape about 3-4 mm thick.

Put the filling (ham) on the dough and roll up. Plate on the microwave turntable seam side down.

When all the rolls are on the turntable, mist lightly with a spray bottle and cover loosely with plastic wrap. Put the turntable on top of a bowl filled with lukewarm (105°F/40°C) water.

2nd rising: Cover with a wash basin or similar container, then cover with a towel too. Leave to rise for about 40 minutes, ideally at 105°F/40°C.

After the 2nd rising, gently brush on the egg glaze. You should really do this with a pastry brush (I just used my fingers).

Baking: Bake in a 375°F/190°C oven for 19 minutes.

Done! Be careful not to burn yourself.

Cool on a rack. (The bottoms of the rolls get soggy otherwise.) When they've cooled down to about body temperature, store in plastic bags.

When the rolls have cooled down, you can store them in plastic zip bags.

Mmm, the smell of freshly baked bread... You should try making these too!

An alternate way to raise the dough: Heat your bathtub to 108°F/42°C. Close the tub with the lid, and spread out a bath towel on top. Put the round plate on top, cover with a suitable cover (such as a wash basin) and then cover with another towel.