Sweet rolls

Instructions

1. Warm the milk and water together in a saucepan until lukewarm not hot.
2. For most yeast: Take 6 tablespoons of the milk + water mixture and add the yeast to it, cover and give it about 5-10mins to proof a little bit. For other types of yeast, may need to be mixed in with the flour.
3. In a large bowl add the milk mixture, add sugar, salt, beaten eggs and softened butter. Mix everything together with a spatula/wooden spoon. Add the yeast mixture. Then add the bread flour cup by cup while mixing.
4. After 6 cups of flour the dough should have come together well. If still too runny, add another 1/4 to 1/2 cup of flour a tablespoon at a time.
5. Brush some vegetable oil or butter to the sides of the bowl and then cover. Let the dough rest for 1 hour or until it doubles in size.
6. Once the dough has proofed, punch it out to remove the built up gas and transfer to a clean surface dusted with flour. Knead the dough for about 5-10 minutes until not sticky any more.
7. Divide the dough into 16 pieces to make plain rolls.
8. Optionally: Roll 1/2 the dough into a rectangle and brush with butter. Sprinkle a mixture of 1 tablespoons of cinnamon, 50g of melted butter and 50g of brown sugar to the dough. Cut into 8 pieces. Repeat with the remaining dough.
9. Place the rolls in a lined baking sheet and let rise for 30minutes until doubled in size. Once ready, brush lightly with milk and sprinkle sesame seeds (optional). Bake in a pre-heated oven at 175 degrees for 22-25mins until browned.
10. Enjoy warm or cooled with a cuppa.