Place the grapes into a deep bowl, and use a muddler to gently press the grapes

Leave to stand for 24 hours out of the fridge so that the must will take on the colour from the skin

Strain the must and discard the skins and the stems

Gently heat the must to 40° Celsius

Measure out 80mls of the must and add the yeast

Reserve the rest of the must for glazing

Leave to stand for 20 minutes

Gently heat the milk to 40° Celsius

Whisk the egg into the milk

Stir the yeast and must mixture and add it to the milk

Make a well in the centre of the dry ingredients

Pour in the wet ingredients

Mix the ingredients together

Knead until you have a soft dough

Turn the dough out, lightly oil the bowl and put the dough back in

Cover the bowl with some cling film and leave to prove for one hour

Turn the dough out onto a lightly floured surface and knock it back.

Shape small balls and place them onto a lined round baking tray

Lightly oil the cling film and cover the dough

Leave to prove for one hour

Preheat the oven to 180° Celsius

Glaze the rolls with the reserved must

Bake for 20 minutes and turn out onto a wire rack to cool