Ingredients

325.5 ml warm water

2.5 teaspoon easy bake dry yeast

2 tablespoon golden caster sugar

2 tablespoon extra virgin cold pressed rapeseed oil

1 teaspoon fine sea salt

512g Shipton Mill organic strong white flour

Method

In a large bowl, mix together flour, salt, sugar, dry yeast, warm water and oil to form a dough, which pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).

Lightly oil a large clean bowl, place the dough in the bowl and turn to coat in oil.

Cover with a damp tea towel and leave to rise in a warm place until it has doubled in volume (about one hour).

Deflate the dough and turn out onto a lightly floured surface. Divide the dough into 16 pieces of equal size. Form into round balls.

Place onto lightly greased baking sheets at least 2 inches apart. Cover with a damp tea towel and allow to rise until rolls have doubled in volume (about 40 minutes).

While rolls are proving, preheat the oven to 200 degrees centigrade.

Just before placing in hot oven, beat one egg with a little water (about 1 tablespoon) and use to glaze rolls. Bake for 18-20 minutes until golden brown.

Cool on a wire rack. Store in an airtight container for several days.