Using the 'undercover method', and the oven (plus a good amount of yeast), to help with the proving, I was able to make them in under an hour - 55 minutes, to be exact.
I made the dough (500g flour, 315g water and 15g of yeast) and shaped it into 8 rolls, huddled together on a heavy steel baking tray. I covered the bread with a stainless steel roasting dish and put it into the oven, switching it on to 220C.
I left the bread in the oven for 6 minutes, by which time the oven had reached 120C. I left the bread out for a further 6-7 minutes, then put it back in the oven.
I gave it ten minutes covered, and a further 10 minutes uncovered (turning the tray round 180 degrees to ensure even baking).
And they were done:
I included 50g of wholemeal since I didn't have enough white in the house. The colour in the pic doesn't show as it should, so they look underdone - but they weren't.
Even when I make my normal daily bread I often resort to putting the covered bread into the oven for short blasts of heat. With the cover on, I give them two minutes in the oven, then leave them out while there is still some heat in the tray and cover. Normally I only need to do this a couple of times before they're risen sufficiently to bake.