- 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.
- 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.
- 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.
- 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).
- Meanwhile, preheat oven to 190ºC fan bake.
- 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.