Combine the flour and salt in a large mixing bowl. Rub the butter into the flour, distributing it as evenly as possible. Stir in the yeast and sugar. Combine the water and milk in a small saucepan and warm over a medium heat. Remove once warmed, then stir into the flour using a wooden spoon until you have a soft dough.
Knead the dough on a lightly floured surface for 8-10 minutes until you have a smooth, elastic dough. Divide into even balls of dough and shape into rolls using your hands.
Pre-heat the oven to 220°C.
Grease a large baking tray and arrange the rolls evenly spaced apart. Cover with a piece of greased clingfilm and leave to rise in a warm place for 30 minutes. Remove the clingfilm after proving and bake for 20-22 minutes until golden and risen.
Remove from the oven and brush the tops immediately with the extra tablespoons of milk. Allow to cool on a wire rack before serving.
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