Makes approximately 20 buns.
450g self-raising flour
300g bread flour
100g caster sugar
2tsp live yeast, activated in about 1/4 pint warm water
150g brown sugar
Pour 1/4 pint warm water into a measuring jug and sprinkle over 2tsp yeast. Whisk well, then leave in a warm place for 15mins until frothy. Put the flour in a massive bowl with the salt and sugar. Beat 2 of the eggs and melt the butter. Add butter, eggs, milk and yeasty water to the flour, and mix. It will make the stickiest dough you’ve ever seen.
Knead it for as long as you can be bothered (I lasted about 10mins), adding more flour if necessary to make a smooth dough. Pop it into an oiled bowl, cover loosely with cling film and leave to rise for about an hour. It should be at least half as big again.
Grease and line a large roasting tin. Turn the dough out onto well-floured surface and roll out until just under 1cm thick. I did mine in three batches. Put about 1/3 of the dough into the bottom of the baking tin, and press out as flat as possible. This will form a base layer to stop all of the filling leaking out.
Cream the remaining butter, sugar and cinnamon together, then spread across the dough. Roll up tightly from one of the long sides, until you have a sausage. Cut into 2cm rounds with a very sharp knife, and lay out in the tin with small spaces in between.
Leave to prove again for about 30mins, and then egg-wash with the remaining egg. The rolls will be nearly/just touching.
Bake at 190 degrees. The first time I made these, they baked in 15mins. The second time they took well over an hour. Conclusion: my oven is fucked, and you should check them after 15mins and then every 5-10mins until they are light brown and cooked through! I realise that this is unhelpful. So is my oven.
Once cooked through, turn out immediately and peel the greaseproof off the bottom while still hot. Then leave to cool slightly on a wire rack. Best eaten warm!