Mix all the dry ingredients together. Make a well in the middle.
Pour in half the water and stir using a fork, gradually bringing in the flour from around the sides of the bowl.
Add the rest of the water. Continue stirring to form a dough. Add a little extra water if it is very dry.
Flour a work surface and your hands lightly.
Turn the dough out and start kneading it by pushing it away and folding it back.
If the dough is too sticky add a little extra flour but not too much or it will make the bread dry. Keep kneading for about 5 minutes till the dough is smooth and elastic.
Put the dough in a large bowl and cover with clingfilm. Leave to rise, preferably somewhere warm but not hot. The dough is ready when it has doubled in size. Depending on the surroundings this could be any time from 30 minutes to 2 hours. You can even proove overnight in the fridge.
Preheat the oven to 220C
Knock the dough back. Pummel it with your hands for about a minute.
Shape the dough. Make any shape you want but make sure the rolls are even sizes so they will be ready at the same time. Put the rolls on a baking tray. I put a little flour on mine to prevent them from sticking in the oven.
Leave the rolls to rise until the oven is heated up
Brush the top of the rolls with a little milk or beaten egg. This helps the rolls to brown on top and look appetising. It also helps any toppings to stick.
Optional: Add seeds to the top of the rolls.
Bake the rolls in the oven. Depending on the size they could take any time from 7-15 minutes. When they are ready they will sound hollow if you tap them underneath.
Put the rolls on a wire rack to cool.
Nutritional information is approximate and a guideline only.