Combine bread flour, cake flour, milk, sugar, butter, salt, and dry yeast in a bread machine.

Start the 'bread dough course' on the bread machine.

Once the dough cycle is complete, remove the dough from the machine.

Shape the dough into balls and punch down to release air.

Divide the dough into 16 equal pieces.

Line a baking sheet with parchment paper.

Reshape each piece of dough and arrange them on the baking sheet, ensuring they do not touch.

Cover the baking sheet with a tightly wrung-out kitchen towel.

Let the dough rest for 15 minutes.

Gently press down the middle of each roll with the back of a knife to create a line.

Place the baking sheet in the oven at 40C for a second rising of 30 minutes.

Preheat the oven to 170C.

Evenly dust the tops of the rolls with cake flour using a tea strainer.

Reduce the oven temperature to 160C.

Bake for 17 minutes until golden brown.