Combine the flour, yeast, sugar and salt in a bowl.

Add the luke warm water and milk.

Add oil.

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.