Directions

1Mix together the flour, yeast and salt. Add the milk and water and mix with a round bladed knife to make a soft dough.

2Turn out onto a lightly floured surface and knead for 10minutes until smooth and elastic. Divide the dough into eight, even-sized pieces and shape each into a ball. Flatten slightly and space well apart on a large, greased baking sheet. Cover with greased cling film and leave to rise until doubled in size, about 45 minutes.

3Towards the end of proving time, preheat the oven to 220’C, gas mark 7.

4Brush with milk and dust with extra flour. Bake for 12 – 15 minutes until risen and pale golden. Cool on a wire rack. Wrap and store for up to 2 days or freeze for a month.