Nutrition: Per serving
Warm the milk in a pan over a low heat – if you have a thermometer, it should be around 40C, or just warm to the touch. Tip the flour, yeast, sugar and 1 tsp salt into a large bowl.
Add the warm milk and mix using a wooden spoon to make a sticky dough. Tip the dough onto a work surface and knead for 8-10 mins until it feels soft and stretchy. Alternatively, use a stand mixer fitted with a dough hook and knead the dough for 5 mins. Lightly oil the bowl and return the dough to it, then cover with a tea towel and leave somewhere warm to rise for 1-2 hrs, or in the fridge overnight, until the dough has doubled in size.
Tip the dough onto a lightly floured work surface and stretch into a rectangle. Use a rolling pin to roll it out to 40 x 30cm. Spread over the butter, then sprinkle over the cheese and chives. Roll into a sausage shape.
Line a baking tray with baking parchment. Cut the dough into 12 equal pieces, leaving them cut-side up. Unroll the end of each bun a little, then create bunny ears by zig-zagging the strip of dough. Put the buns on the baking tray, well-spaced apart, and cover with a tea towel. Leave in a warm place for 30 mins-1 hr until puffed out a little.
Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little milk, then bake for 20-25 mins until golden brown. Will keep in an airtight container for two days.
