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1
Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
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2
Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
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3
Mix it together using a pastry cutter or similar.
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4
When it comes together, take it out of the bowl and knead well with your hands.
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5
When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
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6
When the dough is 2 to 3 times its original volume, the 1st rising is done.
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7
Take the dough out onto a work surface, divide into 5 portions and round off each.
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8
Cover with plastic wrap and leave to rest for 10 minutes.
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9
Roll the dough out with a rolling pin about 10 wide x 18 cm long.
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10
Roll the long sides of the dough in towards the center and fold in.
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11
Fold the dough in half, seal closed and flip it over.
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12
Place on a baking sheet lined with kitchen parchment paper.
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13
Form the other 4 rolls in the same way.
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14
Line them up on the lined baking sheet, leaving space in between them.
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15
Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
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16
When the rolls have doubled in volume, brush the surfaces with the milk.
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17
Bake in a preheated 180C oven for 15 minutes.
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18
When the tops are browned they're good to go!
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19
Cool on a rack, and the rolls are done.
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20
They're good simply spread with some butter!
