Warm the cream and milk in a pot on the stove until warm, but not too hot.

Add the flour, yeast, salt and sugar in a large bowl and mix to combine.

Make a well in the center and pour the warmed milk and cream into the flour mixture. Mix with a fork until combined and turn out onto a floured surface and knead well for about 8 to 10 minutes to form a soft dough. Place the dough back into the bowl and leave in a warm place for an hour until doubled in size.

Grease a pan and line the bottom with parchment paper. Allow the parchment paper to hang over the sides of the tin. This will make it easier to lift out of the tin once baked.

After an hour, punch down the dough and divide the dough into 8 or 9 equal portions and shape into rolls and place into the greased and lined pan. Leave to rise in a warm place for about 30 minutes, until double in size

Bake in a preheated oven of 350°F / 180°C for about 15 to 20 minutes.

Dissolve the sugar in the hot water and stir to form a thick syrup. Using a brush, glaze the warm baked rolls with this syrup.