Pre-heat the oven to 230'C.
Sieve the flour, sugar and salt and place in a large bowl with the dried yeast. Make a well in the centre.
Heat the water until tepid and slowly pour it into the flour mix. Mix with a spoon. When the ingredients form a dough remove the spoon from the bowl and use your hands to form a smooth ball.
Place the dough ball onto a lightly floured surface and knead for 2-3 minutes until the mixture is smooth.
Clean and lightly oil the mixing bowl.
Place the dough back in the bowl and cover with cling film. Allow it to prove until it has doubled in size.
Remove the dough from the bowl and gently knead for a minute to remove the large air bubbles from it.
Divide the dough into 30 gram balls and roll until they are smooth in shape. Place the rolls onto a greased baking tray and cover once again with cling film and allow to prove for 30 minutes.
Once the rolls have proved, dust with the remaining strong flour and place in the oven for 20-25 minutes until they are golden brown and crisp.
«Yeast activates best at 27'C so make sure the kitchen is warm to allow the dough to prove quickly.»