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1
Put all the ingredients in a bowl, mix with a spatula, then knead with your hands until the dough comes together.
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2
Take it out onto a work surface, and knead it well as if you were smearing the dough, stretching and folding it repeatedly.
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3
The dough will be sticky to start with, but after kneading it for 5 to 10 minutes it will no longer be sticky.
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4
Keep kneading for a total of about 15 minutes.
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5
Put the ball of dough in a lightly buttered bowl, cover with plastic wrap, and put the bowl in a warm place such as the top of the refrigerator until it's 3 to 4 times its original volume (1st rising).
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6
(In the winter this takes 8 to 12 hours, in the spring and fall 5 to 8 hours, and in the summer 3 to 5 hours).
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7
How to tell if the dough has risen enough.
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8
When it's about 2-3 times its original volume, stick a floured finger into the middle.
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9
If the hole made with the finger doesn't fill back in, the dough has finished rising.
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10
Take the dough out onto a work surface, and press to deflate and flatten it.
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11
Divide into 6 to 7 pieces.
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12
Round off each piece of dough, forming a smooth surface and gathering in the cut sides into the center.
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13
Cover the dough with a tightly wrung out moistened kitchen towel, a piece of plastic or plastic wrap, and rest for 20 minutes.
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14
After the dough has rested, round off each piece again to form a fall with a smooth, taut surface like this.
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15
Put the formed rolls on a kitchen parchment paper line baking tray.
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16
Cover with a large piece of plastic or put the tray into a big bag, and place a bowl filled with 40C or so water under the tray.
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17
Leave until the rolls have risen to 2 to 3 times their original size.
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18
You can also let them rise slowly without using hot water.
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19
Put the tray near your rice cooker or on top of the refrigerator etc.
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20
When the dough had doubled or tripled in size, bake in a preheated 180 C oven for 12 to 15 minutes.
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21
Check to see if the rolls are done.
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22
Split a freshly baked roll carefully so you don't crush it, put on lots of butter and enjoy.
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23
It's moist, smooth, chewy and tender.
