Makes 12 rolls. Note: you’ll need to allow for 10-12 hours rising time.

Ingredients

• 500g strong bread flour
• 2tsp salt
• 1tsp active dry yeast
• 500ml room temperature water

Method

• Whisk the dry ingredients in a large mixing bowl and make a well in the centre
• Add the water and mix with a sturdy silicone spatula until incorporated
• Don’t worry, the dough will be wet and sticky, just make sure it’s all mixed in
• Cover with cling film and leave to rise for 10-12 hours at room temperature
• Once risen, the dough will still look funny and will be covered in bubbles
• Preheat your oven to 220C (200 fan but I don’t use fan), and line your baking sheets with baking paper
• Spread a generous amount of the bread flour on your work surface and turn the dough out. Turn a few times until covered in flour
• Divide the dough into 12-16 equal portions, turning each piece to coat in flour
• Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up.
• Let shaped rolls rise for 20 minutes.
• The rolls may look a little deflated as they’re rising and they won’t rise a ton during the 20 minutes but a little magic happens when they hit the hot oven
• Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden.
• Transfer rolls to a cooling rack to cool completely.