Put all the ingredients into a mixing bowl and mix it all well together on a stand mixer for about 10 minutes at medium speed.

Turn the dough out onto the table and knead the dough for 2-3 minutes. The dough should be light, smooth, and lovely without sticking to the fingers.

Put the dough back into the bowl and let it rise warmly under a shower cap or plastic wrap for 30 minutes.

Turn the dough out onto the table and divide the dough into 15 equal parts. I always weigh the dough to make sure to get equally sized rolls. My dough weighed 1300 grams, so my rolls weigh 86 grams each.

Roll each piece of dough into a tight ball and place the balls on a baking sheet lined with parchment paper. Place the balls about 5 cm apart, giving them room to grow together.

Let the rolls rise again for 2-3 hours under a tea towel until they have doubled in size.

Bake the rolls in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) with fan for 15-20 minutes.

Let the rolls cool on a wire rack.