Soft, fluffy bread rolls made with plant based milk and butter.
Put the yeast in a large bowl with the sugar, add the milk, then the water (always add the hot after so as not to kill the yeast). Stir and leave for a few minutes to start activation. It should start to froth (depending on if you have dried active yeast or instant yeast).
Add the butter, then the flour and salt. Mix together with a wooden spoon until it starts to come together as a dough.
Take the dough out and put onto the worktop, you shouldn't need any extra flour. Now knead the dough - pulling, stretching, folding and turning. The longer you can manage to do this (up to ten minutes), the softer and fluffier your rolls will be. Once you are happy with the dough being smooth and elastic, place it back into your bowl and cover with a tea-towel.
Leave the dough in a warm place for at least an hour. The warmer the room, the quicker your dough will rise. It should have grown to double its original size.
Take the dough out of the bowl and gently press all of the air out of it by knocking it back a few times! Cut the dough into pieces - this should make about 16 medium sized rolls. Shape the rolls and ensure the tops are smooth - tuck the edges underneath. If you are adding toppings, press the top of the roll into a bowl of seeds so they indent slightly and stick. Place 2-3cm apart on a prepared tray. If you want the rolls to join together, leave less space - if you want individual rolls, leave enough space for them to grow! Dust the tops lightly with flour then cover with a tea-towel and leave for a further hour in a warm place.
Bake in a preheated oven at Gas Mark 6 (400f / 200c) for 12-15 minutes (depending on the size of the rolls). They should be golden in colour and the bottoms should sound hollow when tapped. Remove to a cooling rack.