Transfer the dough to a large, lightly oiled bowl and cover with a damp tea towel (or cling film). Leave in a warm place to proof for around 2 hours or until doubled in size.

Turn the dough out onto a floured surface and knock out the air. Divide the dough into three equal portions, then divide each portion into three equal portions again, so that you have nine portions.

Form each portion into a rough ball then flour your hands and use the inside edges of your hands to tuck the dough under itself, rotating as you go. This will help create smooth, even bread rolls with the folds underneath.

Arrange the rolls on a baking tray lined with baking paper, in three rows of three.

Now for the second proof: place the tray on a high rack in a cold oven with a bowl of boiling water in the bottom of the oven and shut the oven door. This will create an ideal warm moist environment for proofing the rolls.

Leave until risen to desired size - around 20 minutes.

Now remove the rolls from the oven and cover with a clean towel while you pre-heat the oven to 180 C / 360 F.

Bake the rolls in the hot oven for 20 minutes, until golden brown.

Transfer to a wire rack to cool.