Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl, combine the strong bread flour, yeast, caster sugar, and salt. Give it a quick whisk to distribute everything evenly.

Mix Wet Ingredients: In a separate jug, whisk together the lukewarm milk, melted butter, and the beaten egg. Pour the wet mixture into the dry ingredients.

Knead the Dough: Mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, tip the dough onto a lightly floured surface and knead for about 10-12 minutes. For a helpful visual guide, BBC Good Food has an excellent article on how to knead dough.

First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean, damp tea towel or cling film and leave it in a warm, draught-free place for about 1 hour, or until it has doubled in size.

Shape the Rolls: Gently punch the air out of the risen dough and tip it onto a lightly floured surface. Divide the dough into 12 equal pieces (around 75g each). Roll each piece into a smooth ball and arrange them in a lightly greased 23x33cm (9x13 inch) baking tin, leaving a little space between each one.

Second Rise: Cover the tin again and leave the rolls to rise for another 30-45 minutes, or until they have puffed up and are touching each other. While they rise, preheat your oven to 190°C (170°C fan).

Make the Garlic Butter: In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and pepper until well combined. I find using a fork works best for this.

First Buttering and Baking: Melt half of the garlic butter in the microwave or a small saucepan. Gently brush the melted butter over the tops of the risen rolls. Bake for 15-20 minutes, until the rolls are a beautiful golden brown and sound hollow when tapped on the bottom.

Final Buttering: While the rolls are baking, gently melt the remaining garlic butter. As soon as the rolls come out of the oven, brush them generously with the rest of the melted garlic butter. Let them cool in the tin for a few minutes before serving warm.