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Method

1. Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes.

2. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic.

3. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size.

4. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper.

5. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top.

6. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes.

7. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving.