- Start by measuring out the flour and add it into a large mixing bowl or freestanding mixer. 

- In separate corners, add the sachet of yeast, the salt and the sugar. 

- Finally, add the water to your bowl. The water should be warm but not too hot (test it with your finger if you're not sure). 

- Mix everything together until you have formed a nice, soft, sticky bread dough. If you've got a dough hook on your freestanding mixer (or a bread machine), that's the quickest way of making the dough. If you don't use your hands, or wooden spoons, to bring everything together. 

- Once everything has mixed in and formed a dough, you'll need to knead it for around 10 minutes until it becomes soft and smooth. 

- Put the dough in an oiled bowl and cover with cling film. Leave it to rise somewhere warm for 45 minutes or so, or until it has doubled in size. 

- Line a baking tray with baking paper. 

- Take the dough out of the bowl and knock it back on your worktop (bash it to knock the air out). 

- Divide the mixture into eight equal portions and form balls with each piece of dough. Pop them on your prepared baking tray. 

- Cover them loosely with cling film and leave the rolls somewhere warm for 30-60 minutes to rise again. 

- Preheat your oven to 220C / 425F. 

- Once the rolls have doubled in size, bake them in the oven for 10-15 minutes. They're ready when the top has turned golden and if you tap on the bottom of a roll it should sound hollow. 

- Remove them from the oven and leave them to cool on a wire rack.