4 cups high grade flour 1 T salt 2 T sugar 1 T yeast granules 3/4 cup warm water 2/3 cup milk 50 gms butter + 20gms more for brushing rolls after cooking.
In a small bowl mix the warm water, sugar and yeast and let stand until yeast has dissolved.
In a saucepan heat milk to just warm and add butter. Do not boil, let the butter melt into the warm milk .
In bowl of a kitchen mixer (or large mixing bowl ) add flour and salt.
Then pour in yeast and water, and milk and butter mixture while mixing on low with dough hook.
Once all ingredients are incorporated, knead using the dough hook for 6-8 minutes.
If mixing by hand knead for 8-10 minutes or until dough is smooth and stretchy.
Dough should be soft and barely sticky. If it is too wet add a little more flour.
Let dough rest for 10 minutes in a covered bowl
Grease a 33 x 23 cm baking pan (13x9 inch)
On a lightly floured board. Roll the dough into a sausage shape and cut into 3 even pieces.
Cut each third into 5 even pieces.
Roll each piece into a ball and place in greased tray in 5 rows of 3.
Choose the dough proving function of your oven and insert rolls. Allow to rise for 40-50 minutes or until at least doubled in size.
Remove rolls and preheat oven to 200C . Bake function with steam. Place in the second shelf from bottom, and cook for 14-17 minutes or until golden brown on top. If you have the option, add steam only in the first half of the cook.
Immediately on removing from oven brush tops of rolls with melted butter.