In the bowl of a breadmaker or food mixer, add the very strong bread flour, yeast, baking block, sea salt, caster sugar and water. For a breadmaker, use the knead setting for 15 minutes. In a food mixer, combine the ingredients on a low speed for 2 minutes, increase the speed to medium and continue mixing for another 8 minutes. Alternatively, knead the dough by hand, combining the flour and baking block first before adding the remaining ingredients and kneading for 10 minutes.

Stretch the dough once or twice until smooth. Form a ball, place the dough into a non stick bowl and cover with a clean, slightly damp tea towel. Set aside for 30 minutes.

Stretch the dough once more, return to the bowl, cover and set aside for another 30 minutes.

Cover the bowl with clingfilm and set aside in the fridge overnight.

The next day, remove the dough from the fridge. Line a 33x23cm baking tin with grease proof paper.

Divide the dough into 6 equal pieces. Form each piece of dough into a ball, then flatten slightly to create a bigger surface area. Arrange the dough pieces evenly on the baking tray in a 3 x 2 formation. Cover again with clingfilm and set aside for 3 hours until the dough has puffed up and risen considerably.

Preheat the oven to 220c. Remove the clingfilm and dust the dough generously with rice flour. When the oven is hot, slide the tray into the oven and bake for 20-25 minutes, or until the rolls are golden brown on top. If you have a pizza stone, you can slide the rolls out of the tin and onto the stone for the final 2-3 minutes of the baking time for extra colour on the bottom of the rolls.

Transfer the baked morning rolls to a wire rack and set aside to cool completely. Slice and serve.