2 scant teaspoons active dry yeast (or less than 1 package)
2/3 cup lukewarm milk (whole is best)
2/3 cup water
2 teaspoons salt
3 cups unbleached flour, plus extra for finishing

Dissolve the yeast in the milk and water in a medium bowl. Sift the salt with the flour into a large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is too stiff, add a little more milk.
Turn out onto a floured board and knead lightly. Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 1/2 hours.

Flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again. Preheat the oven to 425 degrees Fahrenheit.
Brush the tops and sides of the baps with milk, then sprinkle with flour.
With a floury finger, make a deepish impression in the center of each bap.
Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden.
More flour can be sifted over the finished baps if desired.
Serve warm. Yield: 8-9 rolls.