Step 1

In a large bowl, rub the the flour and fat together, using your fingertips, until it resembles breadcrumbs. Add the yeast, salt & sugar, and stir through to combine.

Step 2

In a small saucepan, warm the milk & water over a low heat. You want the liquids to be warm but not boiling. Add the warm liquids to the dry ingredients in the bowl and mix to make a sticky dough (you may need to use your hands).

Step 3

Remove the dough from the bowl and knead on a well-floured surface, for around 10 minutes, until smooth and pliable.

Step 4

Lightly grease a clean bowl, before placing your dough in it. Cover with a piece of greased clingfilm, or a damp tea-towel. Leave the dough into a draught-free place for 1-2 hours, or until it has doubled in size.**Alternatively you can let your dough prove overnight - see notes below for details.**

Step 5

Prepare a large baking sheet, by very lightly greasing it before dusting with a generous amount of flour. Set aside.

Step 6

Once your dough has doubled in size, knock it back (gently knead it for a moment to get the air back out of it). Then divide the dough into 8 pieces - you can eyeball this, or weigh your complete dough, divide that number by 8, then evenly weigh out each individual piece (this will give you more uniform rolls). Roll your pieces of dough between your hands to create ball shapes. Roll the dough into an little flour if desired (optional), before placing each ball onto your prepared baking sheet, leaving a little bit of space between each.

Step 7

Loosely cover your rolls with a piece of greased cling film, or a damp tea-towel. Leave in a draught-free place for 1-2 hours, or until they have doubled in size. Once your rolls are about risen, pre-heat your oven to 230°c (210°c for fan assisted ovens, or Gas Mark 8).

Step 8

Remove the cling film/tea towel and place your rolls into your pre-heated oven. Bake for 12-15 minutes, until golden on top.

Step 9

Once baked, wrap your rolls into a clean tea towel and leave to cool on a wire rack before serving.