Soft but not simple.
I’ve followed Dan Lepard’s method here. This firstly calls for a yeast sponge which unusually includes a little cornflour with the strong white bread flour, easy-blend yeast and water. After two and a half hours, a majestic bubbly mass is revealed in the covered bowl. This is then combined with a mixture of water, milk and melted butter. Then more flour, cornflour, salt and sugar is introduced. A soft dough is formed. Then, rather than the customary ten minute workout of continuous kneading, there are just three short ten second kneads spread over a thirty minute period. At long last, after final forty-five minute prove of the flour-dusted spheres, and twenty-five minutes in a very hot oven, Dan’s your uncle.
Broad Street Baker 