Method

First make the starter by placing warm (40°C) in a jug, add yeast & 2 tbsp of the flour mix well then set aside in a warm place to go frothy.

Place the flour & salt in a food mixer with a dough hook or in a bowl if kneading by hand, add starter & oil & mix well into a dough, knead the dough well for at least 15 mins until springy.

For best results place dough in a oiled bowl covered with cling film with a small hole in, then & put in the fridge for 24 to 48 hours to mature, you will need to knock back a couple of times before it chills, if you have not got the time then just allow the dough to double in size.

Tip out dough on to a floured worktop, knead to knock back, then cut in half into (400g pieces), then roll out into rectangles 40cm long & 20cm wide, then fold long edge into the centre then fold the other over to the other side, turn over & cut strip in half then both halves in half again to form 4 rolls, do the same for the other half, then cut a slit in the top.

Pre-heat oven to 200°C fan with a baking tin filled 1/3rd of hot water at the bottom of the oven.

Place rolls onto a baking sheet/s lined with parchment/greaseproof paper giving 5cm space for expansion , then cover with oiled cling film & all to double in side for an hour or so.

Bake rolls until golden brown which should take about 15 minutes.