Sieve the flour and salt into a large mixing bowl.

Mix in the sugar.

Rub the butter into the flour until it is very fine like breadcrumbs.

If using fresh yeast, cream the yeast with 3 tablespoons of the milk.

Stir in the remainder of the milk.

Add the yeast/milk mixture to the flour and using your hands, mix to a dough.

If using dried yeast, add it to the mixture with the flour and then add the lukewarm milk.

Mix to a dough with your hands.

Turn out onto a floured surface and knead the dough for about 5 minutes until it is smooth and elastic in texture.

Put your dough into a lightly oiled bowl and cover with clear film or a clean damp tea cloth and leave for about 1 hour or until it has doubled in size. The temperature of the room will determine how long this might take. The warmer it is the less time it takes.

Turn the dough out onto a lightly floured surface again and knockback, punch it!

Divide the dough into 12 equal pieces and shape them into balls for your bread rolls.

Cut a cross on the top of each one with a sharp knife.

Cover with lightly oiled clear film or a clean damp tea cloth and leave for another hour or until doubled in size.

Brush the tops of the bread rolls with milk and place in a preheated oven, 200C(400F, Gas 6) and bake for about 20 minutes or until they are golden brown in color.

Place them on a wire rack to cool.

There you have your Petit Pains Au Lait - they smell gorgeous and taste divine!