Ingredients
150 g strong bread flour
60 g milk, lukewarm
40 g water
40 g unsalted butter, softened
2 g dry yeast
3 g salt

1. Prepare the yeast
Gently warm the milk until lukewarm it should feel warm, not hot.
Add the dry yeast to the milk, stir gently and leave for 5–10 minutes.

2. Make the dough
Combine the flour, water and milk-and-yeast mixture.
Mix until all the flour is incorporated and a rough dough forms (3mn)
Cover and leave to rest for 30 minutes.

3. Add the butter
Add the softened butter.
Using a stand mixer fitted with a dough hook:
Mix on low speed for 5 minutes
Then mix on medium speed for 10 minutes

4. Add the salt
Add the salt and continue mixing for another 3 minutes, until the dough is smooth and elastic. This follows the mixing structure of your original recipe.

5. First rise
Transfer the dough to a lightly oiled bowl and cover.
Leave in a warm place until the dough has roughly doubled in size.

6. Shape
Gently remove the dough from the bowl and divide it into your desired portions.
Shape each piece into a smooth roll and place onto a lined baking tray.

7. Final proof
Cover loosely and leave in a warm place until the rolls are light and puffy.

8. Bake
Preheat the oven to 220°C.
When ready to bake, reduce the temperature to 170°C and bake for 6 minutes on each side, as specified in your original recipe