300g strong white flour
1 sachet of yeast
Preheat the oven to 180c.
Put the ingredients into a large bowl. Gradually mix until it all comes together.
Turn out on a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place in a lightly oiled bowl and cover with clear film (or simply a tea towel if you are out of clear film) and leave to rise, in a warm place, for 45-60 minutes, or until it doubles in size (depending on your room temperature it could take 1 hour and a half).
Turn out on to a lightly floured surface and knock back.
Pull pieces off the dough to make smaller dough-like balls.
Shape into small round balls measuring 30g each (you will need your scale to measure each). Place them on some baking paper about a finger width apart.
Lightly dust some flour on top and cover with a tea towel.
Leave to rise, in a warm place, for 35 minutes or until the balls begin to touch.
Put in an oven at 180c and bake for 25 minutes.