Prepare your ingredients: 360g strong white flour, 2tsp yeast, 1tsp salt, 2tbsp neutral-flavour oil, 225ml water

Weight out your flour into the bowl

Add the salt and yeast on different sides of the bowl

Add the oil and lukewarm water, do not pour directly on to the yeast

Mix to roughly combine with a spoon

Lightly sprinkle flour on to your kitchen surface

Knead for 8 - 10 minutes to develop the gluten

Use a dough scraper to stop it sticking to the surface

Keep kneading - you should to start to develop a rhythm

Negative windowpane test as it breaks when pulled apart

Keep kneading - it will start to feel soft and pliable

Positive windowpane test - it holds it shape when stretched and you can see light through it

Shape in to a ball

Lightly cover with oil

Place in a clean bowl and cover with a damp tea towel. Leave to prove in a warm place for 45 minutes

Deflate the dough and place on your floured surface

You can add flavourings after the first prove - I chose chillis. Knead a few times to mix through

Split in to 6 roughly equal portions

Shape in to 6 rolls and place close together on a baking sheet

Cover with a damp tea towel and leave to prove for 45-60 minutes

Preheat your oven to 210 oC towards the end of your second prove

Sprinkle with warm water

Place at top of oven and bake for 15 - 20 minutes at 210oC

The rolls feel light and hollow when cooked

Transfer to a cooling rack and enjoy!