Put 500g of the Flour into a large bowl, thoroughly stir in ½ of the sachet of Yeast, pour in 300ml of the water and mix with a wooden spoon to make a nice soft dough, it shouldn't be sticky.

Turn the dough out onto a floured surface, and knead for 10min until the dough feels slightly firmer and is smooth and elastic.

Return the dough to the bowl and cover tightly with clingfilm. Leave for at least 4 hours at normal room temperature, but no more than 6 hours.

When dough has risen well you can start on your second dough.                   Mix the remaining 250g of Flour,  the other ½ of the Yeast Sachet and the Salt together in another mixing bowl. Add 150ml of Tepid Water and mix to a firm dough. 

Add this to the first batch of dough and knead well for 5 minutes until thoroughly combined. Loosely cover with a sheet of cling film and leave to to rest on the worktop for 15 minutes.

Now weigh your dough and divide it into 12 equal pieces. Shape into neat balls and set them (spaced well apart) on a large, lined baking tray. Slip the baking tray into a large plastic bag and secure the end (I used a shopping bag). Leave to rise at normal room temp for 30-45min until double the size.

Towards the end of your rising time, heat the oven to 200C(Fan). Put a roasting tin in the bottom of the oven to heat up.

Remove the tray from it's plastic bag and brush the rolls with lukewarm water, sprinkle the Poppy Seeds over the top and make little crosses on the tops with a serrated knife.

Working quickly, slide the tray into the oven and pour cold water into the roasting tin at the bottom, to get a good burst of steam. Bake for 20-25min until the rolls are golden brown. Transfer to wire rack to cool.     Enjoy.x