Place the water and yeast in a jug – note: the water needs to be lukewarm (around 37C) – stir to mix then leave to stand for 2 minutes. Meanwhile, lightly grease a large bowl.

If using a stand (food) mixer, pour in the yeast mixture and then add the flour and salt then knead for 2 minutes. If kneading by hand, knead for 10 minutes. Transfer the dough to the prepared bowl, cover with cling film or a damp tea towel and leave to rest until doubled in size (approx. 1.5 hours).

On a lightly floured surface, use a large knife to separate the dough into 6 equal-sized pieces. Shape into round rolls and place on a lightly floured baking tray. Dust the rolls lightly with flour, cover with lightly oiled cling film and leave to rest for 45 minutes.

Halfway through the second resting time, place a small roasting tin in the lower part of the oven. Preheat the oven to 270C/250C fan/gas 10.

Put 300ml of very hot water in a cup. Using a sharp knife, cut a slit lengthways along the top of each roll.

Place the baking tray with rolls into the oven. Quickly but carefully splash the hot water into the roasting and immediately close the oven door to trap the steam. Bake for 12 minutes or until golden brown.

Cool on a wire rack. Enjoy cold or warm through in the air fryer at 180C or oven at 200C/180C fan/gas 6 for 5 minutes (sprinkle the rolls lightly with cold water before warming through).