SOFT WHITE BREAD ROLLS
Make the Dough
Mix all the dry ingredients together, then stir in the oil, water, milk and egg. Tip the dough out on to your worktop and finish mixing by hand until everything is incorporated. Now you need to knead it for about 10 minutes until the dough is smooth and elastic. Kneading dough is a simple, relaxing process. Roll the dough into a thick sausage, stretching it lengthways as you do so. Fold over the two ends (each 'end' being one-third of the total length). Turn the whole lot 90 degrees and roll into a sausage again. Fold it in thirds, and turn. Keep doing this until the dough is ready. Pop it into a bowl, cover with plastic film and leave in a warm place to rise until it is doubled in size - this will probably take 1 or 2 hours.
Knock Back and Form the Rolls
Tip the dough out onto your worktop and divide it into 9 equal pieces. Prepare a square baking tin (23cm / 9 inches is ideal for 9 rolls) by lining it with scrunched up greaseproof paper. Roll your dough pieces between your hands to form a smooth ball, and place them into the tin. Leave a little space between them, but be aware they will grow and join up. Cover with a clean tea towel and leave to prove again.
Bake the Rolls
Preheat your oven to 170°C (338°F) for a fan oven, or 190°C (374°F) conventional. Melt a little butter, and paint it on top of the rolls. Bake them in the oven for 15 minutes, then turn the tin round and bake for a further 5 minutes. When baked, the tops should be golden, and the bottom will sound hollow when tapped. Allow to cool and then tear into individual rolls.