- 1 pound white flour
- 2 teaspoons salt
- 1½ teaspoons yeast
- ⅔ cup milk, gently warmed
- ⅔ cup water, gently warmed
Line two baking sheets with parchment paper or silicon baking mats; set aside.
Sift the flour and salt together in a large mixing bowl; make a well in the center.
Mix the yeast with the milk, then mix the milk with the water. Add this to the well made in the flour. Mix together to form a soft dough. Knead the dough lightly in the bowl, then cover with lightly oiled plastic wrap and let to rise in a warm place for 1 hour or until doubled in size.
Turn the dough out on to a lightly floured surface or silicon baking mat for easier clean up. Divide the dough into 8-10 equal pieces. Knead these lightly and using a rolling pin shape each piece to a flat oval.
Place these on the prepared baking sheets, spacing them well apart, again covering with oiled plastic wrap. Allow them to rise in a warm place for about 30 minutes.
Meanwhile, preheat the oven to 400°F.
Bake the rolls for 15-20 minutes or until lightly browned. Remove from oven and allow them to cool slightly on a wire rack before serving warm.
- Yields: 8-10 rolls
- Preparation Time: 2 hours