Another bake from one of my two new bread baking books by Jane Mason. I loved the technique for getting the shape. To think that you prove the buns with the slit upside down, then turn round just before the go in the oven. The shape reminds me of pain maison from Mauritius. I was thinking of this just as I was about to get my camera out, so found a shell I once picked up on a beach in Mauritius when I was a little girl to also star in the picture.
When I make them again, I would dissolve the yeast in the water with the malt syrup, then pour it into the middle of the flour. Rather than add the ingredients together.