Combine the flour, yeast, sugar and salt in a bowl.
Add the luke warm water and milk.
Knead for 5 minutes using the dough hook attachment with a food mixer.
Rest the dough for 5 minutes.
Knead the dough for another couple of minutes.
Divide into 6-8 pieces,
Place onto baking tray.
Brush each roll with milk and then dust with semolina or polenta.
Proof the rolls in a warm place until they have doubled in size.
Pre-heat the oven to 230°C/210°C fan/Gas Mark 8.
Once proofed, bake in oven until golden brown.