1. Sieve the flour into a large bowl and make a well in the centre.

2. Crumble the yeast into the well and mix with a little of the lukewarm water and some of the flour to make a pre-dough in the well.

3. Leave to stand covered until it forms bubbles.

4. Now add the salt and the rest of the water, stir everything together with a wooden spoon and then knead vigorously with your hands to form a smooth, soft dough.

5. Briefly remove the dough and brush the bowl with a little olive oil.

6. Put the dough back in.

7. Cover with a kitchen towel and a wooden board and leave to rest for 90 minutes until the dough has doubled in size.

8. Transfer the dough to a lightly floured work surface and divide into 12 equal pieces.

9. Carefully flatten each piece of dough, roll up loosely, place well apart on a floured surface and cover with a damp tea towel.

10. Leave to rest for a further 30 minutes.

11. Then carefully flatten each piece of dough into a rectangle so as not to destroy the bubbles in the dough and roll up again.

12. Pinch the dough together at the seam with your fingers and place this side down on a baking tray lined with baking paper.

13. The baking paper has been folded several times beforehand so that small paper strips are created between the individual rolls to prevent them from sticking together.

14. Leave the rolls on the baking tray for a further 45 minutes, covered with a damp cloth.

15. Now cut each roll twice diagonally with a sharp knife.

16. Place the tray in the preheated preheated at 250°C on the middle shelf and quickly pour a cup of water onto the bottom of the oven and close the oven door again immediately.

17. Bake the rolls for 15-20 minutes until golden brown.