Place 500 grams of strong white flour, 2 packets of dry fast acting yeast, 1 ½ tsp salt, 20 grams of caster sugar in a free standing mixer. Put the salt and yeast on separate sides of the bowl.
Add 200 mls warm milk, 100 mls warm water, 50 grams of melted butter and 2 beaten eggs together in a jug and give a whisk with a fork before pouring into the dry ingredients.
Mix on a medium speed with the dough hook for about 7-8 minutes. The dough will be a very sticky batter but be significantly less so at the end of the mixing. Or mix by hand with a wooden spoon.
Cover and leave in a warm place for an hour. It will triple in size so don't be alarmed if it makes a break for it! Cover with oiled clingfilm so the dough doesn't stick to it.
When ready punch the dough back down into the bowl and give it some more pushing down with your hands to remove most of the air. Heavily flour your work surface and tip the dough out. Flour the top of the dough too and if poss weigh it. Flouring the dough will make it easier to handle but it is a sticky fellow so just bear with. Keep flouring it if it gets sticky again. Weigh out 8 or 12 equal balls give or take a few grams.
I line my baking tray with Bakoglide but if you don't use it make sure your tray is oiled. Take each piece, flouring gently as you go, and make each into a tight ball. The easiest way to do this is to pull the sides of your dough ball tightly downwards to the bottom. If you keep pulling the dough sides downwards, tucking them underneath, a tight, smooth ball will form. Keep you fingers floured too to help. If unsure how to do this there are videos on youtube but be careful what you type in.......
Cover with oiled clingfilm and put somewhere warm to rise for half an hour until significantly puffed up. Pre-heat the oven to 180° C./350°F/Gas Mark 4
Bake for about 15-20 minutes. I have found that the tops of these rolls can colour up too quickly in my oven so I have a silver foil rectangle made to hand to slide quickly upon the top if need be. The best way to check these rolls are baked is really the colour of them on their bottom. Golden brown is what you are looking for..
Remove from the oven and brush the tops with melted butter. Leave for five mins before putting on a wire rack to cool down a little. Eaten still warm from the oven slathered with butter these rolls are completely INCREDIBLE. They are best eaten on the day so plan accordingly but still lovely 24 hours later.
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