Lightly flour a counter and shape the dough into a loaf shape, or into rolls. (I have a shite sense of weight, so I weight out 100g lumps of dough for a roll; there's usually one weird one left over).
Grease your loaf tin and gently place the dough into the tin. If making rolls, I line an ovenproof tray with greaseproof paper.
Turn the oven to 180C. Cover the dough with the clean tea towel and leave to double in size.
Lightly brush the buns with milk and place in the oven; the loaf will take around 40 minutes, the buns around 20.
When the oven pings, if it's the loaf, upend it onto a clean tea towel or wire cooling rack. If it sounds hollow when you tap it, you're good to go. If not, pop it back in. With the rolls, you are probably okay.
When you're happy that everything's cooked through, place on the wire cooling rack (removing any greaseproof paper if you've used) and leave, if you can, to cool.