Put some extra flour as indicated in the ingredient list ready in a small bowl to pollinate. Mix flour and the seasonings in a bowl and make a hole in the middle. In a different bowl, mix water, salt and yeast. Pour the liquid into the well and mix with your hands. Knead the dough in a wavy motion to get air. As soon as the color and structure are even (after about 1 minute), cover with a cloth and let it rest for 35 minutes in a dry, warm place. Sprinkle the flour surface with flour and 'turn' it by pressing a small amount of the edge of the dough against the opposite side of the bowl each time to pick up the flour. After the dough has turned around once, let it rest for 35 minutes. Repeat this procedure twice, leaving 35 minutes each time after each round. When the dough is resting for the last time, preheat the oven to 250°C, and heat a brick or a baking tray in the oven. Put a bowl of water on a grid on the lowest ridge to produce steam. Hold the bowl slightly tilted and transfer the dough to a floured sheet. Sprinkle a little more flour over the dough and carefully press the mouse out of the hand to spread out. Divide it with a pizza cutter or dough scraper into 12 small rolls. Leave to rest for 10 minutes with a clean tea towel, remove the hot stone or baking sheet from the oven and dust with flour. Place the buns upside down on the stone or baking tray and bake for 8 minutes. Lower the temperature to 200°C and bake for another 5 minutes or until the rolls are lightly coloured. Remove from the oven and serve hot.