Directions

1. Place 150ml (¼ pint) of the warm water in a bowl or jug, add 1 tsp of the sugar and the yeast. Whisk well, then cover with cling film and leave to stand in a warm place for 15 minutes until a 5cm (2in) froth forms. Meanwhile, sift the flour, remaining sugar and salt into a bowl, rub in the butter and make a well. Whisk the yeast mixture and add to the flour, along with the remaining water and milk. Mix to a dough, then turn out onto a floured surface and knead until smooth and very elastic. Or mix with a dough hook in an electric mixer. Cut the dough into 18 equally sized pieces and shape each one into a smooth ball. Place the balls on greased and lightly floured baking trays - well spaced apart. Loosely cover with cling film and leave to rise until they have doubled in size and retain an impression when lightly pressed with the tip of a finger - about 30 minutes. To bake, preheat the oven to 230°C/450°F/Gas 8. The risen rolls may be sifted with flour and oats before baking, or brushed with milk or milk and beaten egg. Bake for 10-15 minutes until they are well risen, golden brown and sound hollow when tapped on the base. Cool on a wire rack.