Mix the wet ingredients

• In a large mixing bowl, add the warm water, honey, extra virgin olive oil and instant yeast.
• Whisk everything together until combined.

Add the flour and salt

• Add the bread flour and fine sea salt.
• Stir really well until everything is fully mixed.

Rest the dough

• Scrape down the bowl.
• Cover and leave to rest.

First stretch and fold

• Wet your hand, grab the dough and pull it over itself until it tightens into a ball shape.
• Cover again and rest.

Second stretch and fold

• Repeat the stretch and folds once more.
• Cover and let the dough proof until fully risen.

Shape the rolls

• Liberally flour your work surface, tip the dough out and sprinkle more flour on top.
• Stretch and press the dough into a rough rectangle, then indent where you want to cut.
• Cut into 6 rolls, or 3 longer rolls for sub sandwiches.

Second proof

• Line a large baking tray with baking paper and flour it liberally.
• Place the rolls on the tray, cover and let them proof at room temperature.

Preheat the oven with steam

• Preheat the oven to 230 °C with a vessel of water at the bottom to create steam.

Bake with steam

• Bake the rolls on the lowest rack with the steam in the oven.

Finish baking

• Remove the water from the oven and continue baking until the rolls are golden brown.