• 12 oz (340 g) strong white or wholemeal flour
• ½ teaspoon salt
• 1 oz (28 g) fresh yeast or ½ oz (14 g) dried
• 1 teaspoon caster sugar
• ¾ pint (400 ml) water

Method:

1. Sieve the flour into a warm bowl, add the salt and mix well. Leave in a warm place.
2. Cream the yeast with the caster sugar and add ¾ pint  (400 ml) warm water. Leave until frothy.
3. Make a well in the centre of the flour and add the yeast mixture.
4. Sprinkle with flour and leave in a warm place for 15 - 20 minutes.
5. Mix to an elastic dough, adding more warm water as necessary.
6. Knead  for 5 minutes to mix well.
7. Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place  until doubled in size.
8. Turn the dough on to a floured board and knead well for 10 minutes.
9. Divide the dough into 18 and form into rolls.
10. Put onto a warmed, greased and lightly floured baking tray. Cover with a clean cloth and leave to prove for about 10 - 15 minutes.
11. Bake in a pre-heated oven set at Gas Mark 7 (425°F/220°C) for about 10 - 15minutes.
12. Brush with melted butter as soon as removed from the oven and cool on a wire rack.

Makes 18 rolls. For alternatives shapes for the dough, see the link below. An "healthier" version can be made by omitting the melted butter at the end!