Add the flour into the bowl of a stand mixer bowl fitted with the dough hook attachment.

And add the salt to one side and the yeast and sugar to the other.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Add the soft butter and 250ml of water. Mix on low speed for 4 minutes and then mix on 6 minutes on medium speed. The dough should have formed a soft ball of dough and be slightly moist.

Transfer the dough to a clean bowl, cover with plastic wrap and set aside to proof for 1 hour or until the dough has doubled in size.

After the dough has finished proofing, weigh the dough and divide into 8 pieces.

One at a time, shape each piece into a loose ball. Fold the top and bottom edges over each other and then fold the two sides over each other and pinch the seam closed.

Place the dough ball onto the kitchen countertop and cover it with your cupped hand. Move your hand in a circular motion, rotating the ball rapidly to shape it into a tight ball.

Place the rolls on a baking tray lined with parchment paper, leaving space between each roll. Put the tray into a large plastic bag and set aside to prove for approximately 1 hour, until the dough has risen to almost double in size.

When the dough is almost finished proofing, preheat the oven to 350F.

Dust the surface of the rolls with flour using a small sieve. Bake the rolls for 12–15 minutes, until risen and golden brown.

Leave the rolls to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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