Read the whole recipe through once before you begin.

Combine the flours, yeast, salt and butter in a large bowl, cutting in the butter until it’s in small lumps.

Lightly whisk the egg into the milk and add it to the dry ingredients along with the honey. Mix with your hand until it forms a rough ball, then remove it to a lightly-floured counter, and knead until the dough is soft, supple and tacky — but not sticky — 6-8 minutes (You may need to add a little flour to get the right dough. It depends on the humidity in the air.)

Pour 1 tsp oil into the clean/dry bowl, roll the dough to coat, cover with a plate or towel and set in a warm place to rise for 1½ to 2 hours, or until the dough is doubled in size.

Turn the dough out onto a lightly floured counter and roll into a rectangle:

12”x12” for 8 large buns (breakfast bun/sandwich size)
8”x20” for 16 med. buns (dinner roll size)
6”x24” for 24 small buns (party size)
Brush the dough with melted butter, then spread the nettles evenly on top. Follow with the cheese, lemon zest and pine nuts, then press the toppings firmly into the dough with the palm of your hand.

Roll the dough up into a log, using a bench scraper or spatula to un-stick the dough when necessary. Pinch the bottom seam to seal, then rock it, seam side down, to even everything out.

Flour a knife or bench scraper to cut the log into half, then quarters. Continue to cut each piece in half until you have the desired number of buns (as above). Gently transfer the slices to a parchment-lined or buttered pan, cover, and set in a warm place to rise until doubled, about 1-1½ hours.

Set the rack in the middle position and preheat the oven to 350°F.

Dab the remaining melted butter onto the proofed rolls with a pastry brush, then bake until light golden, 10-18 minutes, depending on their size.

Cool on a rack. Serve warm with butter, or slice for sandwiches.