Soft batch rolls ( Dan Lepard)

Love the texture and the flavour.., these are my so-called Champion milk buns :)

             
Recipe: Dan Lepard (The Guardian)
Ingredients
375ml whole milk
100ml cold water
2 tsp fast-action yeast
75g unsalted butter, plus extra for greasing the tin
625g strong white flour
25g castor sugar or honey
Scant 2 tsp salt
Oil for kneading

divide each into 100g

touching one another will results extra soft baking here

they are done

Method

1. Boil the milk, tip ito a bowl, stirring in the cold water to bring down the temperature a bit quicker.  When it is lukewarm, beat in the yeast and leave for 5 minutes to dissolve.  Melt the butter. Add in the flour, sugar and salt to the yeast mix, pour in the butter.  bring everything into mixed dough.  Cover and leave for 10 minutes. Gently knead for 10 seconds.  Cover again and let it rise for an hour.

  2. Divide into mini 50g or large 100g ( I had 100g each), shape them into balls. Sit them touching   one another on tray lined with non-stick paper.  The trick to getting them extra soft is all in baking.

  3.  Bake rolls at about 220C / 425F/ gas mark 7 for 20-25 minutes, just until they are risen and coloured on top.
note: I filled a metal pan with boiling water on the lowest shelf of the oven throughout baking.

This recipe is taken from Milk Bread,  also the choc chip buns too.