Pre-heat your oven to 200 degrees celsius (gas mark 6).
Grate the butter into the flour and rub it in. If your butter isn’t salted, add a pinch.
Mix in the milk, a little at a time, until you have a soft (but not sticky) dough.
Divide the dough into eight pieces and roll into balls. Score the tops, as this will allow the rolls to rise more quickly. Place on a floured baking sheet and stick them in the oven.
After 10 minutes, remove the rolls and glaze with the beaten egg. Return to the oven and bake for a further 10 minutes, until golden brown. Allow to cool slightly on a rack, but not too long – they’re good served warm with butter!