• 550g strong bread flour

• 100g Virginia Harvest  milled flaxseed

• 400mls tepid water ( 1 part boiling 2 parts cold)

• 1 tablespoon olive oil

• 1 teaspoon sea salt

• 1 teaspoon sugar or blackstrap molasses

• 7g ( 1 sachet) instant yeast or 30g fresh yeast

Add sugar and yeast to water and leave in a warm place for about 30 minutes until frothy

Add all other dry ingredients to a large bowl

Make a well in the centre of the bowl

Add the olive oil to the yeast liquid and pour into the well

Gradually work the flour into the liquid in a circular motion until you form a soft dough ball. ( if the dough is a little dry at this stage add a small amount of extra water). The dough should be smooth, soft and elastic

Remove from bowl and knead on a floured surface for about 10 minutes. The time is important as this develops the dough and makes the rolls rise more

Form small dough balls to whatever size you require with your hands( usually 50-75g) and place on a greased floured baking tray or baking parchment.

Dust the top of the dough balls lightly with flour, cover loosely and leave to prove in a warm place until doubled in size.( approx 30 minutes)

Bake at about 220C for 12-15 minutes until golden brown.

Cool on a wire rack