1 cup milk

1/2 cup warm water

1 Tbsp dried yeast

1 1/2 Tbsp sugar

3 tsp vegetable oil

1 1/2 tsp salt

3 2/3 cups high-grade flour (550g)

2 Tbsp melted butter (for brushing)

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Combine milk and warm water in a mixing bowl. Add dried yeast and sugar, stir, and let stand for 5 minutes until frothy.
Add vegetable oil, salt, and flour. Mix with a stand mixer and dough hook for 2–3 minutes until the dough pulls away from the bowl.
Transfer dough to a lightly floured surface and knead for up to 5 minutes until smooth and springy. Shape into a tight ball.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
Turn dough onto a lightly floured surface and divide into 12 equal portions. Shape each into a ball.
Place rolls on a lined baking tray about 2 cm apart. Let prove for 45 minutes while preheating oven to 180°C fan bake.
Bake for 15 minutes, brush tops with melted butter, then bake an additional 3–5 minutes until golden brown.
Serve warm with butter.

Add garlic powder or herbs for savory rolls.

Top with flaky salt or sesame seeds before baking for texture.

For sweeter rolls, add extra sugar and brush with honey butter.

Weigh dough portions for evenly sized rolls.

Freeze baked rolls once cooled for easy reheating.