1.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking trays.
2.
In a large bowl, combine the yeast mixture with the sugar, salt, oil and 125g of flour; stir well to combine. Stir in the remaining flour, 70g at a time, beating well after each addition.
3.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
4.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5.
Preheat oven to 165 C / Gas mark 3.
6.
Divide the dough into 12 equal pieces and form into rolls. Place the rolls on prepared baking trays. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
7.
Bake in preheated oven for 20 to 25 minutes or until golden brown. Place on a wire rack to cool.
