Rustic Bread Rolls

Combine all ingredients in a large bowl then turn out to a work surface and knead either with an electric mixer fitted with a dough hook or by hand.

Knead for about 6 minutes or until the dough feels smooth and elastic.

Place in a lightly greased bowl and cover with a clean tea towel and let rise for about 45 minutes.

Turn the dough back out onto a work surface and fold it over itself to knock the gas out.

Repeat the process, returning the dough to your bowl, covering and let rise for another 45 minutes then knocking gas out.

At this point, divide dough into desired pieces (I suggest 50/60g each) and shape as little balls or torpedoes.

Dust with flour or seeds and set on a baking tray.

Final rise should be about 45-60minutes, covered.

The rolls are ready when gently poked with a finger and it leaves an indentation.

Bake in preheated oven at 220 degrees for approximately 12-15 minutes.

Baking time depends on size of rolls. These are delicious served warm with salted butter and a little golden syrup.