If using fresh yeast, put the lukewarm water, milk and sugar into the bowl of a stand mixer with the dough hook attached. Add the yeast and let dissolve. If using active dried yeast, follow the instructions on the packet – usually you whisk together the lukewarm liquid and yeast in a bowl and leave in a warm place for 15 minutes to activate and become frothy before using. Once activated, pour into the bowl of your stand mixer, then stir in the sugar until dissolved.

Mix the salt into the flour then add to the stand mixer. Add the oil and mix on a low speed for about 5 minutes, then turn the speed up to high and mix well for about 3 minutes more. The dough will be quite sticky – you can add a little more flour, if needed, to bring it together. Break off and stretch out a small piece of the dough. If it becomes translucent without breaking, then the gluten is well developed and your dough is ready. If not, knead for a little longer.

When ready, cover the bowl with clingfilm/plastic wrap and leave the dough to rise for at least an hour in a warm place until doubled in size. (If cold rising with less yeast – see note - leave overnight in a cool place.)

Dust your work surface with flour, then turn out the dough and knead through. Cut it into 12 equal pieces and roll each piece into neat round rolls. Space out evenly on the lined baking sheets. Cover with a damp kitchen cloth and leave to rise for another half hour.

Preheat the oven to 180°C (350°F) Gas 4.

Brush each roll with beaten egg and sprinkle with plenty of poppy seeds. Place a tray containing 1 litre/4 cups of water in the bottom of your oven. The steam will help the buns to develop a proper crust (if you have a steam oven, use this setting instead).

Bake the buns in the preheated oven for about 8–10 minutes OR until golden and baked through – you may need to turn the trays halfway through. Let cool a little before eating with butter, strong Scandi cheese and a dollop of jam.