In a small bowl, dissolve the yeast in the milk and add the sugar. Set aside for 5 minutes, or until foamy.
In a large bowl, sift the flour and salt together and add the butter. Add the yeast mixture to the flour mixture, and turn out on to a floured bench. Knead until the dough is smooth and elastic, then return dough to a clean, greased bowl. Cover with a clean tea towel and let rise in a warm, draught-free place for 45 minutes.
Preheat oven to 220 degrees C.
Turn dough out on to the freshly floured bench and shape into 9 balls. Place balls into a greased and floured 23cm square cake tin, cover with the clean tea towel and set them aside for another 15 minutes to rise again.
Bake for 15-20 minutes, or until browned and puffed. Split open and serve warm.
Altered ingredient amounts.
The texture of these rolls is perfect. They are dense and soft...wonderful. I made them twice, using 3/4 teaspoon of salt the second time to bring out the flavour. Next time I'll use a whole teaspoon. Then I think the taste will equal the fabulous texture. This is definitely going to be my "standard roll" recipe now. - 14 Jul 2008