Place the water, yeast, butter, honey, milk and egg in a large bowl and whisk to combine.

Transfer the bowl of an electric mixer fitted with the dough hook.

With the motor running on low, slowly add the flour and salt.

When it is mixed in, increase the speed and knead until the dough is smooth and forms a ball in the middle of the bowl (about 5-6 minutes).

Brush the oil inside another large bowl and transfer the dough ball into it.

Cover the bowl with plastic wrap and leave to double in size (about 1.5 hours).

Line a baking tray with baking paper.

When the dough has risen, punch it down then divide in half.

Divide each half into 8 portions (I just keep cutting it in half) and shape the portions into smooth balls.

Place on the tray leaving a couple of centimetres between each one.

Cover loosely with plastic wrap and leave until almost doubled in size.

Meanwhile pre-heat the oven to 180C (400F) fan-forced.

Brush the tops of the risen rolls with egg wash or milk and sprinkle with seeds if using.

Bake for 15-18 minutes or until the rolls are golden brown and sound hollow inside when tapped on the bottom.

Transfer to a wire rack to cool.

I place a tea towel over mine to make sure the tops stay nice and soft but that is optional.