Put the flour and sugar into the bowl or basin.
This will take about 2 hours.
Knock back.the dough by punching it with the heel of your hand 2 or 3 times (not more); this will release the gases.
Turn the dough onto a marble or wooden surface. Using a sharp knife divide the dough into even pieces of the size you require.
This will take about 30 minutes.
Meanwhile preheat the oven to 240C/475F/Gas 9.
Either use a razor blade (set in a cork so that you do not cut yourself) or make the marks with the points of a pair of kitchen scissors.
The oven must be very hot.
When you take them out of the oven brush each one with a very slightly moistened brush to give the rolls a shiny finish.
It is essential to warm them in a fairly hot oven (190C/375F/Gas 5) for about 5 minutes.
Makes 15 to 20 rolls