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Step One: Tip the warm water into a clean mixing bowl. Sprinkle the yeast and sugar on top and leave it to froth for 10 minutes. Step Two: Roughly mix the flour, baking powder, oil and salt into the yeast mixture. I like to add one cup of white flour and one cup of wholemeal, then add extra white flour in half cup increments until the dough is no longer really sticky. Mix it well, cover with a cloth and leave in a warm place (like the hot water cupboard) for an hour to two hours. Step Three: Turn the dough out onto a board or bench and knead, adding sprinkles of flour, for about 5 minutes or until it is all brought together and no longer very sticky. Step Four: Cut the dough into 10-12 pieces and roll into ball shapes. Place these on a lightly oiled tray and put back into a warm place to rise for another 30-60 mins. (Depends how impatient you are, they will rise during cooking so don’t panic). Step Five: Have your oven preheating at 210 degrees Celsius. When the dough has risen a bit, place the tray of rolls into the oven and bake for roughly 20-25 minutes, or until they are golden brown and sound hollow when tapped.