Make the bread dough and leave it to
rise until doubled in size and springy to the touch. Knead the dough
again and work in the butter or margarine. Shape into 12 rolls and
place them well apart on a greased baking (cookie) sheet. Cover with
oiled clingfilm (plastic wrap) and leave to rise in a warm place for
about 1 hour until doubled in size.
Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for 20 minutes
until golden brown and hollow-sounding when tapped on the base.