In a mixing bowl, combine the flour, butter and salt. In a second bowl, combine the yeast with the milk and water.
Pour the milk mixture over the flour mix and knead the dough for approximately 5-8 minutes until it become smooth and elastic.
Cover with cling film and let prove for 45-60 minutes in a warm place.
Knock back and transfer on a work surface. Knock the dough and divide the dough into 8-12 balls.
Using your fingers, roll the balls into small uneven sticks. place on the baking tray.
Cover with cling film and set aside for a further 30 minutes or so in a warm area to proof a second time.
Once ready, gently brush with some egg wash, sprinkle extra flour , slat flakes or thyme and bake in the oven for 15 minutes. Remove from the oven and set aside to cool. Before serving, warm the stick for a few seconds in the oven.
