Simple, no nonsense rolls.
![](https://static.wixstatic.com/media/daf3b2_25271a44c7694b6aa151c9e5502fa593~mv2.jpg/v1/fill/w_147,h_175,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/daf3b2_25271a44c7694b6aa151c9e5502fa593~mv2.jpg)
520g/18.3 oz bread flour
35g/1 1/2 tablespoons butter (any type)
1 teaspoon salt
120ml/4 fl oz lukewarm milk (any type)
180ml/6 fl oz lukewarm water
7g/ 1/2 tablespoon dried instant yeast
1 teaspoon sugar
Place the lukewarm milk and water into a jug and stir in the dried yeast and sugar.
In a separate bowl mix the butter, flour and salt together.
Pour the wet ingredients into the dry and bring together to form a dough.
Knead for about ten minutes.
Pop into a bowl, cover and leave to prove in a warm place for about an hour, until doubled in size.
Knock back the dough and divide into 10 equal size pieces, roll into balls.
Place the balls of dough on a non stick baking sheet. Cover and and leave to prove for a further hour, until double in size.
Preheat your oven to 375F/190C/Gas 5.
Pop a roasting tin in the bottom of the oven half filled with water (this creates steam and gives the rolls a nice crust).
Bake your rolls for 20 minutes.