Put the flour, yeast, salt and butter in a bowl and gradually pour in the water, mixing as you do so with your hands. Work the mixture to a soft dough. At first it will stick to your hands, but as you work it, the dough will start to become smooth. Remember that you must knead the dough with some strength. Push it away from you firmly; do not pussy-foot around.
After 5–10 minutes of determined kneading the dough should feel less sticky and begin to show some elasticity – when you pull it apart it will look like a seethrough membrane.
Form the dough into a ball and put into a large oiled bowl. Cover with clingfilm and leave to rest for an hour.
Preheat the oven to 220°C and line a tray with baking paper. Place the dough on your work surface and flatten it with your hands to a thickness of about 2 cm (do not use a rolling pin). Cut the dough into 12 pieces, or simply tear it with your hands without giving it any shape.
Bake for 10 minutes until golden brown. If they’re not quite ready, switch off the oven and leave the rolls there for a few more minutes.