Mix fresh yeast and sugar until it becomes a liquid. Add water and make a solution. If dry yeast is used, put dry yeast and sugar in a small bowl and cover with lukewarm water. You have to keep aside for 10-15 minutes either fresh yeast or dry until a froth appears on the surface. Now the ferment is ready to use.
Sieve the flour on to a marble top table ( or any smooth flat surface ). Make a well in the centre and pour the yeast ferment into it. Mix the flour and add the remaining ingredients. Knead into a soft dough. It must be kneaded for at least 10 minutes.
Leave the dough in a greased bowl away from the dryness until it doubles itself in bulk in about 1 hour.
Divide the dough into about 20 portions. Shape into buns and leave on a greased baking tray covered with damp cloth for about half an hour. Care should be taken that the cloth does not touch the rolls. Brush the top with a little egg.
Sprinkle water on the tray. Bake the rolls in a hot oven at 450 * F. for 7-10 minutes. Brush with oil.