Sift the flour and salt into a large bowl. Mix the sugar and make a well in the centre.

Mix the yeast along with the milk and pour it into the centre of the flour. Sprinkle flour from the edges to cover the milk and leave it for about 15mins ot until the mixture begins to bubble.

Add the water gradually and mix the flour to form a moist dough. Turn it out onto a lightly floured surface. And knead for 8-10 minutes until you get a smooth, pliable dough.

Place the dough in a lightly oiled bowl and cover with a lightly oiled plastic wrap/cling film. Leave to rise for approx 1-1/2 hours or until doubled in volume.

When the dough has doubled, turn it onto a lightly floured surface and punch it down to release the air.

Using a dough cutter or knife, divide the dough into 10 equal parts (i weighed them on my kitchen scale to make 10 parts of approx 70 grams each)

Shape each part into a ball using cupped hands (hold the dough ball between both palms and stretch the surface simultaneously using the base of both thumbs and tuck the ends under the dough ball - this way you get a smooth surface)

Roll each shaped ball to form a log and then pat it down to form an oval shape

Place the ovals, slightly apart, on two baking sheets lined with baking parchment. Lightly flour the tops and cover them with the oiled cling wrap. Let the dough rise again for about 30mins or until doubled in size again

Lightly oil the side of your hand and press the centre of each roll to make a deep slit. Don't hesitate to press down firmly or else the slit will disappear during the final rise and will hardly show once the rolls are baked. Cover the rolls and leave to rise for 15mins

Place a roasting tin at the bottom (lowest rack) of the oven. Preheat the oven to 220 degrees C and just before placing the baking sheets inside, pour 1 cup (250ml) of water into the hot roasting tin - this will help create steam and delay the formation of a crust on the rolls and also seal the moisture inside the bread making it soft on the inside.

Bake the rolls for about 14-15 mins or until golden. They will sound hollow wh