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In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing by hand), combine the flour, yeast and salt.
Pour in the milk and water and mix on Medium – High speed for 8 – 10 minutes. (If kneading by hand, knead for 15 minutes.)
Transfer to a large, oiled bowl, cover tightly with cling wrap and let proof in a warm place until doubled, about 1 – 1 ½ hours.
Line a large baking sheet with parchment paper.
Divide the dough into 10 equal pieces (about 75 g/2.6 oz) and roll each piece into a smooth ball on an un-floured work surface.
Spread out on the baking sheet, cover lightly with plastic wrap and let rise for about 45 – 60 minutes at room temperature.
While the dough is proofing, preheat the oven to 400°F (200°C).
Just before baking, carefully brush the rolls with milk and lightly dust with flour.
Bake for 15-20 minutes, or until golden brown.
Serve once cooled. Store leftovers covered at room temperature for up to 2 days. They can also be frozen for up to 8 weeks.