Petits Pains Au Lait (French round milk rolls)

Ingredients (12 rolls):

450g / 4 cups bread flour
2 tsp salt
1 tbsp caster sugar
1/4 cup butter, softened
7g / 1.5 tsp dry yeast
1 cup warm milk (not hot)

Instructions:

1. In a large mixing bowl of a stand mixer, combine warm milk, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the butter and the flour. Attach a hook attachment to the stand mixer and fit the bowl to the mixer. Beat for 8 minutes.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces. Shape into balls and put them on a baking sheets with 1 inch space from one to another.
5. Using a sharp knife, cut a cross on top of each roll. Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 20 minutes. 
6. Preheat the oven to 200C.
7. Brush the rolls with milk and bake for 20 minutes or until golden.
8. Transfer to a wire rack to cool.