Step 1

In the mixing bowl mix the water and sugar, sprinkle the yeast on top, wait 5 minutes then stir to combine.

Step 2

To the mixture add the flour and olive oil start to knead with the dough hook then add the salt and continue to knead for 4 minutes until smooth and elastic. Move the dough to a lightly floured flat surface and form into a ball, place in a lightly greased bowl, roll the dough in the bowl to lightly cover with oil. Cover the bowl with plastic wrap, let rise in a warm draft free area for 1 1/2 - 2 hours or until doubled in bulk.

Step 3

Punch the dough down and divide into 5 equal portions, form into a smooth ball, place on a parchment paper lined cookie sheet, cover with a clean tea towel and let rise 45-60 minutes.

Step 4

Pre-heat oven to 425F (215C). Place an empty oven safe tin in the oven.

Step 5

Make a cross with a sharp knife on every roll, pour one cup of hot water in the pan and quickly place the rolls in the oven. Bake for approximately 20 minutes. Immediately place on a wire rack to cool. Enjoy!