First thing first, pop the flour in a large bowl, add the yeast and sugar to one side of the bowl and the salt to the other, mix to combine. Make a well in the centre and pour in the water and olive oil. Mix the dry ingredients into the wet ingredients until all combined.

Tip your dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth. You can also use an electric standing mixer fitted with a dough hook to do this, it’ll give your arms a rest!

Pop the dough in a bowl greased with oil and cover with oiled cling film or a damp tea towel and leave to rise for about an hour or until doubled in size.

Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead to knock out the air bubbles. Shape the dough into a sausage shape and cut into 8 equal pieces. Now for the shaping, roll each piece of dough into a ball, you want to make sure the top is as smooth as possible, pinch together at the base of the ball and then roll the top to create a smooth finish. Flour a baking tray and place the balls of dough base side down onto on the baking tray and dust with flour.

Cover the baking tray with a damp tea towel and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of one of the balls if the indent stays then the dough is ready to bake.

Bake your bread rolls at 200°C /180°C fan/Gas mark 6 for 15-20 minutes. The base of the rolls should sound hollow when tapped, then your bread rolls are baked. 

Leave the bread rolls to cool on a wire rack and then enjoy!