1 - Sift half the flour, mix with salt and yeast in a large mixing bowl, and slowly add warm water until the mixture forms a stiff dough.

2 - Add more sifted flour until you have a stiff enough dough to knead.

3 - Lightly flour the work surface, knead the dough for 10 minutes until it is smooth and elastic, and then place it in a greased bowl.

4 - Now place the bowl warmly for 40-50 minutes until it has doubled.

5 - You know the dough is ready when you poke a finger, and the indentation remains.

6 - Preheat oven to 425 degrees F or 220 degrees C.

7 - Now divide the dough into 12 equal portions, roll each into a fist size ball, and place on a greased baking sheet.

8 - Now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.

9 - Now place in the oven’s center and bake for 25-30 minutes until golden brown rolls sound hollow when tapped.