Mix the water and yeast together in a bowl and stir to combine, then add the flour. Place the egg, sunflower oil, sugar and salt in a separate bowl, and whisk together with a fork. Add this to the flour mix and bring together to make a dough. Knead the dough until it reaches a smooth and elastic consistency, with a shine.

Transfer the dough to a lightly oiled bowl, cover with a clean tea towel, and leave to rest at room temperature for 45 minutes to 1 hour. Place your semolina on a large plate. Divide your dough into ten lumps of roughly 80-90g each. Roll these into rounds, and roll the base in the semolina (or if you like you can roll the whole bun in the semolina for extra texture, if you are not going to top them with seeds). Place them on a baking tray, 8cm or so apart to give them room to expand. Cover with a clean tea towel and leave them to prove for two hours, or until they have doubled in size.

Preheat your oven to 180°C before you want to bake your rolls. Place 12 ice cubes on a baking tray in the base of the oven to create steam, and remove these just before you bake them.

If you’re going to top your buns with seeds, lightly spray them with water and sprinkle the seeds on top.

Place your buns in the oven and bake for 14-17 minutes, until golden. Leave to cool on a wire rack.

These are best eaten on the day of making, but will keep for a couple of days if wrapped up and stored in a cool, dry place.