Step 1

Combine the flour and water in a saucepan. Cook, stirring, over low heat until a paste forms and your whisk leaves trails on the surface of the roux.

Step 2

Add the milk to the starter and stir well to combine. Set aside until just barely warm (if it is too hot it can kill the yeast).

Step 3

Place the bread flour, rapid rise yeast, sugar and milk powder into a mixing bowl (or your stand mixer). Stir to combine then add beaten egg and milk/starter.

Step 4

Start mixing on medium-low speed using the dough hook attachment. Add the salt and butter once a dough has started forming.

Step 5

Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. You should be able to gently stretch the dough between your fingers without it tearing.

Step 6

Transfer the dough into a greased bowl, cover and allow to rise until doubled, 60-90 minutes, depending on how warm your kitchen is.

Step 7

After the proving, tip the dough on a lightly floured worktop and gently press down to deflate it. Divide the dough into eight equal portions. Flatten each piece then fold the edges towards the middle.

Step 8

Roll in the palm of your hand to form a smooth ball. Repeat with the remaining dough.

Step 9

Add a greased liner to the air fryer basket and mist the basket sides with cooking spray. Place the rolls in the basket, spaced slightly apart.

Step 10

Cover with a clean towel and set aside for 45-60 minutes or until doubled, puffy and touching each other.

Step 11

Brush the bread rolls with the egg wash and sprinkle with any toppings if using.

Step 12

Air fry for 25 - 28 minutes at 325°F (160°C). At this point the rolls should be baked through but their bottoms will be paler than if you baked them in the oven. You can flip them over and air fry for a couple more minutes to brown them if you like.