200 g strong bread flour
1 level teaspoon salt
125 ml warm water
1 level teaspoon sugar
10 g fresh yeast or 1 packet of dried yeast
Sieve the flour and salt into a bowl, crumble in the fresh yeast and stir in the warm water and sugar to make a dough.
Leave to ferment for about 10 minutes.
Turn the dough out onto a floured board and knead for 10 minutes.
Divide into 6 equal sized lumps of dough and shape into round rolls.
Place on a greased baking tray, cover with a damp tea towel and leave in a warm, but not too hot place to double in size.
Brush with beaten egg and bake in a hot oven 220°C, Gas 7 for 20 minutes until crisp and golden.
Cool on a wire rack.