Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 15 rolls
3 3/4 - 4 1/4 cups plain flour( yes plain flour ) white, wholemeal or granary bread flour all work equally well
1/4 cup granulated sugar
1 Tbsp rapid rise yeast
1 1/2 tsp salt
3/4 cup tepid water
2/3 cup tepid milk
4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops
1 1/2 tsp lemon juice
In the bowl of an electric stand mixer fitted with a hook attachment mix together 4 cups flour, sugar, yeast and salt.
Add butter, water, milk and lemon juice then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until dough is smooth and elastic.
Add additional flour or liquid as necessary (dough should be lightly sticky but manageable).
Cover bowl tightly with plastic wrap and rest 5 minutes.
Meanwhile butter a 13 by 9-inch baking dish
Drop dough onto a lightly floured surface.
Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15 balls, or however many rolls you want and place shaped dough portions into prepared baking dish.
Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising) allow rolls to rise 20 minutes in warm place, I place them in my top oven while the main oven is heating up.
Preheat oven to 375 degrees F 190 C or gas 5
Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and brush the tops with butter.
Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.