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900g (2lb) Strong Plain Flour 300ml (½ pint) Water, tepid 300ml (½ pint) Milk 75g (3oz) Margarine or Butter 40g (1½oz) Fresh Yeast (or equivalent Dried Yeast) 1 tbsp Salt 1 tsp Sugar Pre-heat oven to 220°C: 425°F: Gas 7. Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water. Allow to stand in a warm place until it becomes frothy. Sieve the flour and salt into a large bowl. Rub the margarine (or butter) lightly into flour, until the mixture resembles breadcrumbs. Make a well in the centre of the flour and pour in the liquid. Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough. If too moist add a little more flour, if too firm add a little more liquid. Shape into a ball and place in a warmed lightly greased bowl, coverand leave in a warm place for 45-60 minutes to allow it to rise. Turn out on to a floured surface and knock out all of the air, knead lightly . Divide the dough into portions, then roll into oval buns. Make a hole in the centre of each bun, pierce with a fork in a few places. Place on baking sheets. Bake in the top of the oven for 12-18 minutes, depending on the size. Test with a skewer, if it comes out clean they are done.