Switch the palette to suit the room. Your choice is saved locally.
In a small saucepan, combine the milk, water, and honey, warming the mixture until it's just lukewarm to the touch.
Meanwhile, in a large bowl, sift together the flour, salt, and yeast.
Sprinkle a couple of tablespoons flour over your dough, then cover the bowl with clingfilm and let it rise for about an hour and a half.
About 20-30 minutes before the rise time is up, preheat your oven to 240°C/450°F. Place a heatproof bowl of water in the oven to create steam as it bakes. Line 2 baking sheets with baking paper.
Generously flour your work surface, then carefully tip the risen dough onto it using a rigid spatula. Flour your hands and divide the dough into 8 to 12 pieces. Working quickly, fold each piece of dough into a roll, ensuring the folds are tucked underneath.
Arrange the shaped rolls on the prepared baking sheets. Bake for 20 minutes for smaller rolls, or up to 30 minutes for larger ones, until they're golden brown and sound hollow when tapped.
Transfer the baked rolls to a wire rack to cool completely.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
