Dissolve the yeast in the lukewarm water, add the salt and sugar and mix everything well and then add the flour. Immediately afterwards add a dash of oil and knead everything for a good 10 minutes, always towards the middle. It should be a mass that no longer sticks to the hands and has a slight tension. At room temperature, from 20 ° C, cover with a cloth and let rise for 30 minutes. Then cut the mixture into 10 pieces with a dough cutter or knife and grind or shape it on a smooth surface with the heels of your hands, turning it round to create tension. Spread the shaped rolls on a baking tray lined with baking paper (10 pieces) and let rise covered for another 30 minutes. Then cut into the rolls and place in the oven and bake for approx. 25-30 minutes at approx. 200 ° -220 ° C, level 3-4 on gas. If you like, you can spray them with water with a syringe. I did and turned them upside down again 5 minutes ahead of time to give them a little tan there too. The next day you can bake them for another 2 minutes on level 2, gas (approx. 170 ° C).
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