Pre-heat the oven to 230'C.
Sieve the flour, sugar and salt and place into 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. Begin to combine the mixture 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 and lighter in colour.
Clean and lightly oil the mixing bowl.
Place the dough back into the bowl and cover with cling film. Allow it to prove until it has doubled in size. Remove it from the bowl and knead for a minute to remove the large air bubbles from the dough.
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 again with cling film. Allow to prove for 30 minutes.
Once the rolls have proved, dust with the remaining flour and place in the oven for 20-25 minutes until they are golden brown and crisp.
«To check the bread rolls are cooked, knock the bottom of one of the rolls. If it sounds hollow the roll is cooked.»