Crusty white roll

Warm 100 millilitres of water to 38C, add yeast to soften and stir until mixed with water. Place flour and syrup in a mixer fitted with a dough hook. Add remaining water and yeast mix and combine. Add salt and mix until smooth and well worked, about 10 minutes. Prove at room temperature for 1½ hours in a bowl covered with a dry tea towel. Knead on a lightly floured board for 15 minutes and divide into 24 balls, about 50 grams each. Roll on the bench to form smooth balls. Place on baking trays five centimetres apart. Pre-heat oven to 220C. Cover rolls with a dry tea towel and allow to double in size. Brush with water and bake for 10 minutes, with a bowl of water in the bottom of the oven to create steam while baking.

Makes 24 rolls