Soft or crusty rolls from Brilliant Breads by James Morton (available here)

• 500 g bread flour
• 20 g caster sugar
• 10 g fine grain cooking salt
• 1 x 7 g sachet instant dry yeast
• Up to 330 g full-fat milk, ROOM TEMP
• Oil for greasing

1. Mix flour and sugar in a big bowl.
   
   500 g bread flour
   20 g caster sugar
   
2. Gently mix in salt and yeast on opposite sides of the bowl. Don't mix the two yet - salt may kill the yeast
   
   7 g or 1 sachet of dry yeast
   10 g salt
   
3. Add up to 330 g milk until it forms a dough. Make sure it's about room temp or slightly warmer.
   Up to 330 g full-fat milk
   
4. Cover and leave in a warm place until doubled in size.
5. Deflate and knead.
6. Cover again and leave until at LEAST doubled in size.
7. Flour a chopping board or flat surface and place the dough on it. Roll into a sausage and cut into quarters, then each quarter into thirds (for 12 total pieces).
8. Make each piece into a roll:
   • Hold one piece of dough on a flat palm.
   • Cup the other hand over the dough and move it in circles so that it forms a ball on your palm.
9. Place the rolls on a oiled baking tray and leave somewhere warm for another hour or until doubled in size again. It doesn't matter if they are touching.
   • Before the end of this stage, preheat the oven.
10. Bake:
    • For soft rolls, use a higher temperature (230 °C) and bake for 10-15 min.
    • For crusty rolls, use a lower temperature (200 °C) and bake for 20-25 min. Slash the tops of the rolls in a cross shape with a bread knife before baking.

• The book has good pictures and explains the temps/times thing very well, plus kneading methods.
• If the rolls are done, they should sound hollow when tapped on the bottom. (dont burn your fingers though)
• Ideally resist temptation and leave the rolls till fully cooled before cutting/eating them, so they can continue cooking or whatever