250 ml milk
60 g unsalted butter
60 ml luke warm water
15 g fresh yeast
1 egg whisked
250 g strong white bread flour
250 g maize flour
8 g salt
Maize grits for dusting (optional)
Heat the milk and butter gently in a saucepan until melted. Allow to cool until it is luke warm.
Mix the yeast with the water and allow to stand while the milk mixture is cooling.
Mix the flours and salt together in a large bowl. Add the milk mixture, the yeast liquid and a whisked egg. Shaping your hand like a claw, mould the mixture in your hand until a dough consistency is reached.
Turn the dough out onto a floured surface, and knead for 10 minutes. It will be sticky but avoid adding extra flour. Work until the dough is smooth and elastic. Place the dough in a lightly-oiled bowl and cover with a damp cloth. Leave to rise in a warm place for 1–2 hours, until the dough has doubled in size.
Punch the dough back in to the bowl then turn it out and knead for another 2 minutes. Cut the dough in half and each piece in half again. Repeat until you have 12 roll size pieces. Weigh each piece to ensure that the rolls are equal in size and will therefore bake evenly. Aim for about 60 g apiece. Shape each piece of dough by drawing an outer edge of the dough into the centre, turning by 45 degrees then repeating. All the ends should end up in the centre. Turn over so that the ends are on the bottom and place on a baking tray lined with baking paper.
Cover with a light, damp cloth and leave to rise for another 30 minutes until well-risen. Heat the oven to 190°C / 375°F/ Gas 5. Dust the rolls lightly with some maize grits. Bake for 15-20 minutes, until the rolls look golden brown and sound hollow when tapped underneath.
Cool on a wire rack and then arrange on your bread platter of choice.