Sift flour and salt into a bowl and rub in 25g (1oz) butter.
2
Dissolve sugar in warm milk and sprinkle yeast on top. Leave to stand for 10 minutes in a warm place until frothy.
3
Stir into flour with dried onions. Knead for 10 minutes. Place dough in a clean bowl, cover with greased polythene, then leave to rise in a warm place until doubled in size.
4
Melt remaining butter. Pour into a 23cm (9in) round cake tin.
5
Divide dough into 8. Shape into rolls and turn in butter to coat. Arrange 7 around the edge of tin to form a ring. Place remaining roll in centre.
6
Cover and leave to rise until doubled in size.
7
Bake at 220°C/200°fan/Mark 7 for 20–25 minutes. Cover with foil after 15 minutes.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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