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1
In a small bowl, mix the water and sugar. Sprinkle the yeast over and let stand for about 10 minutes.
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2
In a large bowl, combine 1 tbsp oil with the salt and half the flour, then slowly add the yeast mixture and stir well to combine.
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3
Slowly add the remaining flour, a few tablespoonfuls at a time, stirring well between each addition.
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4
Lightly flour your working surface, tip the dough onto it, and knead for about 10 minutes, until your dough is smooth and elastic.
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5
Add the remaining oil to a large bowl, place the dough in and turn it around until it's completely coated with oil.
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6
Cover with Clingfilm and let rise at room temperature for about an hour, or until your dough has doubled in size.
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7
Tip the dough onto a lightly floured surface and punch it down.
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8
Divide into 16 equal pieces (mine were about 54g/2 oz. each) and roll into balls.
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9
Place on a greased or parchment-paper-lined baking sheet, about 5cm/2 in. apart (if possible).
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10
Cover with a towel and let rise for another 30 to 40 minutes, or until doubled.
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11
Preheat your oven to 200u00b0C/400u00b0F, and bake the rolls for 15 to 20 minutes, or until golden brown.
