How satisfying would it be to create your very own buffet rolls!? Light fluffy, and perfect served hot out of the oven alongside mains and salads.
1. Stir flour, sugar, yeast and salt together in a large bowl. Combine boiling water and milk in a jug, then pour into the flour mixture. Add butter and mix with a spatula to form a shaggy dough.
2. Knead by hand or using a stand mixer until you form a soft, smooth ball of dough (about 5 minutes). It should feel elastic and slightly sticky. Place in a lightly oiled bowl, loosely cover and leave in a warm place to rise until doubled in size (1 1/2 - 2 hours).
3. Scrape dough out onto a clean surface (add a light dusting of flour only if needed). Cut into 12 even pieces. You can weigh the dough for more accuracy.
4. Roll each piece of dough into a ball, then roll back and forth on a flat surface to form a small log. Place on 1-2 large baking paper-lined oven trays, leaving enough space around the rolls for rising. Cover with oiled cling film and place in a warm place to rise again, until almost doubled in size (30-60 minutes).
5. Meanwhile, preheat oven to 190ºC fan bake.
6. Brush rolls with a little milk, then slash the tops of the rolls with a very sharp knife. Bake for 18-20 minutes, until rolls are golden and sound hollow when gently tapped. Leave to cool for 10 minutes before serving warm with butter.
• Rolls are best eaten on the day they’re made. Alternatively, freeze the cooked rolls until required. Thaw, wrap in foil and reheat in the oven until warm.