The butter should be soft. 1. Combine warm milk and yeast. Cover and place in a warm spot for 10–15 minutes to activate the yeast. 2. Sift the flour into a large bowl, add the salt, and mix. 3. Add the milk‑yeast mixture and 1 egg, then knead into an elastic dough. 4. Add the 70 g of softened butter in small pieces. Knead until all the butter is absorbed and the dough becomes smooth, elastic, and not sticky. 5. Lightly oil a bowl. Shape the dough into a ball, place it into the greased bowl, and cover with plastic wrap. 6. Let rise in a warm place for 1 hour, until doubled in size. 7. Divide the dough into 6 equal pieces and roll each into a ball. The dough is very elastic and usually doesn’t require flouring the surface. If it sticks, lightly oil your work surface. 8. Place the dough balls onto a baking sheet lined with parchment. 9. Cover with a towel and let rise in a warm place for 20–30 minutes. 10. Preheat the oven to 370°F (about 187.8°C.). 11. Beat 1 egg with 1 tablespoon of water and brush the tops of the buns. 12. Bake for 15 minutes, until golden. 13. Brush the hot buns with softened butter (this keeps them soft longer). 14. Cover with a towel and let cool for 15–20 minutes. SANDWICH IDEAS: - Chicken Salad Sandwich: shredded chicken, mayo, celery, herbs, and a squeeze of lemon. - Egg Salad with Herbs: creamy eggs, dill, chives, and a touch of mustard. - Turkey, Avocado & Cucumber: thin turkey slices, mashed avocado, crisp cucumbers, and greens. - Caprese Sandwich: fresh mozzarella, tomatoes, basil, and balsamic glaze. - Hummus & Veggie: hummus, roasted peppers, cucumbers, spinach. - Mini Sliders: beef or turkey patties with cheese and caramelized onions. - Pulled Chicken or Pulled Pork: slow‑cooked meat with a tangy sauce. - Grilled Mushroom & Swiss: sautéed mushrooms, Swiss cheese, and garlic butter. - Egg, Cheese & Bacon: soft scrambled eggs or a fried egg with crispy bacon. - Avocado & Poached Egg: creamy avocado, soft egg, and chili flakes. - Sausage, Egg & Cheddar. - Smoked Salmon & Cream Cheese: dill, capers, and thin red onion. - Chicken Pesto Sandwich: grilled chicken, pesto, mozzarella, and tomatoes. - Roast Beef & Horseradish: thin beef slices, arugula, and creamy horseradish sauce.

   1. Preheat the oven to 375°F (the original recipe used 180°C / 350°F). 2. Finely chop the mushrooms and combine them with the ground beef, eggs, onion, thyme, and milk. Mix well. Add the breadcrumbs, salt, and a little black pepper, and mix until evenly combined. 3. Line a roasting pan with baking parchment. Shape the mixture into one large loaf or makes two smaller loaves. Lay the bacon slices on a board slightly overlapping, place the meatloaf on top, and wrap the bacon completely around it, tucking the ends underneath. 4. Place the wrapped loaf on the pan (or keep it in the loaf pan), sprinkle with a little extra pepper, and bake for 90 minutes (the original baking time was 30–35 minutes). 5. Remove from the oven, let rest for a few minutes, then slice and serve. TIPS: * Use parchment or foil to prevent sticking and make cleanup easier. * If using a loaf pan, place it on a baking sheet to catch any overflowing fat. * For a neat, square shape, line a loaf pan with bacon, press in the meat mixture, and fold the bacon over to fully enclose the loaf. SERVING IDEAS: * Serve with creamy mashed potatoes and gravy or; simple green salad or coleslaw. * Pair with roasted vegetables (carrots, green beans, Brussels sprouts).