Method

1. Dissolve the dry yeast in approximately half warm water. Add the sugar and cover with a warm damp cloth. Put the mixture in a warm place to ferment for 10 minutes.
2. Put all the dry ingredients in a dough blender and mix well to a soft, but non sticky dough. Remove dough and cover with a warm damp cloth. Allow to prove for 30 minutes.
3. Shape the dough into rolls and put on a greased tray.
4. Allow to prove in a warm place  for 5 minutes.
5. Glaze with beaten egg and bake in a hot oven 180^oC - 200^oC for 20 - 25 min.
6. Cool on a wire rack and serve.