Preheat the oven to 180’
Heat 150ml/5fl oz water, either in the microwave or on the hob until luke warm.
Sift the flour into a large bowl and stir in the yeast, sugar and salt.
Make a well in the centre and stir in the water and milk mixture with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes.
Place the dough in an oiled, clean bowl and cover loosely with oiled clingfilm. Leave to rise in a warm place for about an hour until doubled in size.
Meanwhile, roast the tomatoes, onions and garlic in the oven for half an hour.
Remove from the oven, squeeze out the garlic from the skin and stir in some oregano and black pepper and set aside.
When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the tomato mixture on top and knead for a couple of minutes until everything is mixed in evenly. Sprinkle with a little extra flour if it becomes sticky.
Divide the dough into eight and shape into neat balls. Place the rolls in a circle on a large baking tray lined with greaseproof paper and cut a cross shape into the top of the roll.
Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.
Brush the top of each roll lightly with milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving.
These also freeze really well so save some rolls in the freezer to keep fresh and then just reheat when you are ready to eat them.