Step 1

In the bowl of a stand mixer, combine the milk, water, sugar, and yeast, and leave to stand for 5 minutes until foamy.

Step 2

Add the egg, bread flour, all-purpose flour, milk powder, salt, and butter, and mix with the dough hook attachment on low speed until combined, 2-3 minutes, scraping down if the hook is having a hard time reaching any dry flour.

Step 3

Increase the speed of the mixer to medium-high and mix the dough for 15 to 20 minutes, until it is smooth, supple, and is pulling away from the sides. It will go through stages where it looks like it will never come together - this is fine, just leave it to keep mixing and it will develop strength. It may not pull fully away from the sides but you will see that the gluten is developing and the dough generally moves as one mass. It will be very smooth and stretchy and will pass the windowpane test.

Step 4

Turn the dough out onto a very lightly floured surface, and shape into a tight ball. Transfer to a lightly oiled bowl and cover with plastic wrap. Leave to proof in a warm place until doubled in size, which will take anywhere between 1 1/2 to 2 1/2 hours depending on the temperature of your kitchen.

Step 5

Turn the dough out onto a lightly floured surface, and divide into 12 pieces of equal weight. The dough should weigh about 600g so you want to shoot for 50 g per piece. Weigh your dough first just to check and divide that number by 12 to work out your weight per ball.

Step 6

Working with one piece of dough at a time, flatten out the piece of dough, then tuck up into a ball, then turn the ball seam side down and roll into a tight ball by cupping your hand to create a 'claw' shape, using the tension from the counter to roll the dough tightly. Place to the side and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, grouping the balls together on your counter with a little space between them so they don't touch.

Step 7

Grease or line a 9"x13" (23x33cm) pan.

Step 8

Leave the dough balls to rest under the plastic for 10 minutes, then give them a quick re-roll to tighten the ball back up, and arrange in the prepared pan. There will be a little space between your dough balls.

Step 9

Cover the pan with plastic and leave to rise in a warm spot for about an hour, until the dough balls are puffy and when poked gently, an indentation that slowly springs back is left. See images in post for immediately after rolling, and just before the oven.

Step 10

When there is about 20 minutes to go on the second rising period of the rolls, preheat the oven to 375°f / 190°c.

Step 11

Brush the rolls with egg wash, and place in the oven. Bake uncovered for 15 to 18 minutes, until the rolls are evenly golden brown and register 190°f / 90°c internal temperature on a thermometer (checking the internal temperature isn't super important, just bake until nice and golden brown).

Step 12

When the rolls are done, remove from the oven. If serving immediately, brush with the garlic butter and sprinkle with extra flaky sea salt (see notes).

Step 13

Place the butter and garlic into a small saucepan and place over medium low heat. Cook until the butter is melted, then cook for a further 1-2 minutes, stirring often, to infuse the butter and take the edge off the garlic.

Step 14

Add a big pinch of salt, then stir to combine and use.

Step 15

This can be made ahead and then just re-melted prior to use.