- Preheat your oven to 200 degrees centigrade and line a baking sheet with greaseproof paper.
- In a large saucepan melt the butter and milk together until it starts steaming. Take off the heat and then stir in the honey, keep stirring until it cools down to a tepid temperature.
- In a large bowl sift in the flour and salt and make a well at the bottom of the bowl. Inside the well, add the teaspoon of dried yeast and cover with a little bit of the milk mixture. Wait a few minutes for the yeast to activate before adding the rest of the milk mixture. Use your hands to bunch the mixture into a shaggy dough. Add a little flour to your work surface then scrape the dough on top, proceed to knead it gently for 5-10 minutes until it becomes stretchy.
- Put the dough into a bowl and cover with cling film or a tea towel and keep it aside in a warm place for roughly 40 minutes.
- On a floured surface gently remove the dough from the bowl. Pat down with your hands keeping in mind it will need to be as rectangular as possible. Then flatten with a rolling pin until it is roughly 5mm thick.
- In a small bowl mix the butter and marmite together before spreading gently onto the dough. Then sprinkle on the grated cheese evenly. Tightly start to roll the dough up into a tight sausage and then cut them into 5cm slices. Place onto the baking sheet and cover them for another 30 minutes with a tea towel in order to let them double in size. Keep in a warm place.
- Brush onto each bun the beaten egg, season with black pepper and sprinkle on the poppy seeds.
- Bake for roughly 15-20 minutes until golden brown. Makes approx 12 buns.
For the dough:
- 340g plain flour plus a little extra for dusting
- 250ml milk
- 45g butter
- 1 tsp honey
- 1 tsp dried yeast
- 1 tsp salt
For the filling:
180g grated mature cheddar
60g salted butter at room temperature
1 heaped tsp marmite
For the topping:
1 beaten egg
1 tsp poppy seeds
1 tsp black pepper