If you are using dried yeast then add it to the warm milk and water with a pinch of sugar.
Leave it for 15 minutes until it becomes frothy on the top.
To use instant yeast just mix the milk and water together.
Place the flour, salt, sugar and instant yeast (if using), in a bowl and stir well.
Rub the butter into the flour mix until the mixture resembles fine breadcrumbs.
Make a well in the centre of the flour mix and add the milk mixture.
Use a wooden spoon to stir from the centre, gradually drawing down the milk as it falls from the sides. Keep mixing until the dough starts to come together.
Knead the dough by hand until it is smooth for about 10 minutes
Use a teaspoon of oil to grease the mixing bowl used for the dough and replace the dough. Cover with cling film and leave to rise for about an hour until it has doubled in size.
Using floured hands, divide the dough into 12. Roll each piece into a ball first and then flatten.
Place the dough on baking sheets with a few centimetres between them and leave to rise for a further 30 minutes or until they have doubled in size again.
Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7.
Just before baking, make a deep thumb print in the middle until you can feel the baking tray.
Bake for 15 to 20 minutes until golden brown.
Wrap the bread in a clean tea towel and leave them to cool.