Mix the sugar and water and divide the mixture between two cups. Dissolve the yeast in the sugar solution in one of the two cups. The salt goes to the sugar solution in the other beaker and is also dissolved.
Put the flour, the olive oil and the two solutions in the mixing bowl and knead into a smooth dough. The dough shouldn`t stick to the bowl. If it is sticky, a little flour must be added (a few grams).
Cover the dough overnight, e.g., with a plate in a warm place. Then knead the dough well again and divide it into 12 dough balls (approx. 70 g each). Then shape the balls into a 15 cm long sausage and roll out thinly lengthways from the center. Rolling out can be done on a smooth surface without flour.
Then roll up the dough, which has been rolled out twice, and place it on the baking sheet lined with baking paper. Then brush the rolls with olive oil and cover and let rise in a warm place for 1 hour.
Bake the rolls in a non-preheated oven at 220 ° C for 25 minutes. Then let cool on a wire rack.
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