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Place the flour, salt, sugar, butter and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid liquid to make a soft, sticky dough.
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Knead the dough for at least 10 minutes to form a smooth, soft dough (not dry and tight).
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Cover with a damp cloth and leave in a warm place until the dough has doubled in bulk. This will take approximately 30-45 minutes.
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Preheat the oven to 250°C (230°C fan-assisted). Brush the Le Creuset Bread Oven’s base and sides with butter.
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Knock back the dough and make sure all the air has been pushed out. Divide the dough into 60g portions and shape into rolls with oiled hands. Place the rolls in the Bread Oven base, cover with the lid and allow to prove in a warm place until doubled again. This should about 20 minutes.
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Carefully top the rolls as desired:
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Brush with butter or beaten egg and top with seeds or sea salt OR dust with flour and score
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Reduce the oven temperature to 200°C (190°C fan-assisted) and place the bread oven in to bake. Bake for 15 minutes, then remove the lid and allow to bake for a further 10-20 minutes until browned.
