Wild garlic butter tear & share rolls

Tear & Share Rolls - Put aside 2 tablespoons of milk for later. Warm the rest of the milk in a saucepan over a medium heat, then pour it into a jug with the yeast and honey. Mix together, then set aside for 10 minutes, or until frothy.

Tear & Share Rolls - Pile the flour into a large bowl with 2 teaspoons of sea salt, then make a well in the middle. Add the butter and use your fingers to pinch it into small pieces.

Tear & Share Rolls - Slowly pour in the warm milk, then bring the mixture together to form a rough dough.

Tear & Share Rolls - Knead on a flour-dusted surface for 5 minutes, until smooth, then transfer to a lightly greased bowl, cover and leave to prove for 1 hour, or until doubled in size.

Tear & Share Rolls - Lightly oil a 25cm x 35cm roasting tray. Divide the dough into 45 pieces, then, one by one, roll each one into a ball and place in the tray in evenly spaced rows. Cover and leave to prove for another 1 hour, or until doubled in size again.

Tear & Share Rolls - When you're ready to bake, preheat the oven to 160°C/325°F/gas 4. Brush the balls all over with milk and bake on the bottom shelf of the oven for 30 minutes, or until golden.

Wild Garlic Butter - Meanwhile, make the wild garlic butter. Boil the kettle. Place the wild garlic leaves in a large bowl, cover with boiling kettle water for 30 seconds, then immediately transfer to a bowl of iced water. Drain, pat dry with a clean tea towel, then transfer to a food processor with the butter and 1 teaspoon of salt, then whiz until smooth.

Tear & Share Rolls - Once the time's up on the bread, bomb over 4 tablespoons of the wild garlic butter (see tip for leftovers inspiration) and serve up in the middle of the table.