600 grams regular bread flour
120ml hot water
300ml cold milk
1½ teasoons salt
3 teaspoons of granulated sugar
4 tablespoons cooking oil
1 sachet dried yeast
Mix water, oil and milk together, needs to be warm to the touch.
Place dry ingredients into a bowl.
Add liquid to dry ingredients and mix with a finger until all flour is incorporated.
Mix further, stretching and folding the dough in the bowl for about 5 minutes using your fingertips, this is a really sticky dough! After 5 minutes, the mixture should be less sticky, and can be turned out onto a lightly floured surface, to continue kneading for a further 5 minutes.
Oil the inside of the bowl that the dough was mixed in with about a teaspoon of oil.
Return the dough to the original bowl and leave in a warm place to double in size, once doubled, turn out onto the worktop and knock the gas out of the dough, give it a good thump!
Knead again for about 3 minutes and then divide the dough into 12 equal pieces using a knife.
Fold and roll each individual piece of dough and place onto a baking sheet, or baking paper, cover with a cloth and leave in a warm place.
Turn on the oven to 180 degrees C.
Once the oven is warm, and the bread rolls have doubled in size, place them into the oven for about 20 minutes, until they are golden on top and sound hollow when tapped on the bottom. Cool on a wire rack.