Method
Appraise the flour right into a large mixing bowl then whatever you do is just sprinkle around the salt and simple bake yeast, having a spatula mix everything together completely. Create a well within the center and pour out of all hands-warm water.
Then mix water in to the flour progressively to create a dough: the precise quantity of water you will need is determined by the flour.
Complete by mixing together with your hands til you have an even dough that leaves the bowl clean – tthere shouldn't be items of flour or dough remaining around the sides from the bowl and, unlike pastry, it is best to possess sinking than not enough.
Now transfer the dough to some gently floured flat working surface and knead it briefly then divide the dough into quarters and so the quarters into eighths. (If you would like your rolls to become the same size, you are able to weigh the dough then consider 8 portions.)
Take one area of the dough, knead it briefly, bring the perimeters in to the center and switch it over and shape it right into a round then perform the same goes with all of those other servings of dough (or if you need a more rustic look just bake the rolls within the rough shapes you've just cut).
Put the rolls around the baking sheet then pop the baking sheet within the greased polythene bag and tuck outdoors finish beneath the tray. Leave the rolls to increase until they've bending in dimensions, about 1-1 hrs at 70 degrees (but this may be much faster with respect to the warmth or even the room).
Pre-heat the oven to 200°C, gas mark 6 .
Once the rolls have risen, take away the bag and sprinkle all of them with flour, and bake them on the high shelf from the oven for 25-25 minutes, then awesome them on the wire cooling rack.