Step 1

Weigh the ingredients. Add the sugar to a large mixing bowl with the water and whisk.

Step 2

Once dissolved, add the remaining ingredients and using a dough scraper in a clockwise motion combine into a dough mass. After about a minute the dough will start to form so turn it out of the bowl and onto a workbench. Slow knead with a stretching action for 2-3 minutes, followed by 6-8 minutes of kneading as intense as you can. In a dough mixer: Add all the ingredients to the mixing bowl fitted with a dough hook attachment. Mix on a low speed for 3 minutes then increase the speed to a fast knead for 5 minutes.

Step 3

Rest the dough on a lightly floured area of the work surface for 5 minutes while you line a baking sheet with baking paper.

Step 4

Divide into 100g pieces and line up in two rows on the workbench.

Step 5

Starting with the first one that was divided, shape into balls. Place the dough piece between the table and the palm of your hand and apply pressure using a circular motion, using your fingers more, whilst raising your hand up to cup the dough piece. Place the rolls on the baking sheet at equal distances from each other 3 x 3.

Step 6

To encourage batching it’s a good idea to flatten the rolls with a rolling pin or with your knuckle.

Step 7

Cover loosely with a bag (don’t let it touch the dough pieces) and proof in a warm place for 2-3 hours, spraying with water occasionally to prevent the rolls from drying out. Preheat the oven with a baking stone to 250C (480F).

Step 8

Once they are nicely batched together poke the dough using a finger. If a dent remains after 3 seconds, the soft rolls are ready, if it springs straight back up, give them a little longer.

Step 9

Put in the oven and drop the temperature to 230C (450F), turn the top and bottom heat on if your oven allows. Bake for 10-15 minutes, until a golden colour is achieved. If you do not have a top heat oven setting, use the grill setting to brown the tops of the baps. After 8 minutes, open the oven door quickly to remove the steam.

Step 10

Remove from the oven and give the tray a bang on the table. The bang helps to prevent the rolls from collapsing. Cool for 1-2 hours.