In a saucepan, warm up a cup and a half of spring water until lukewarm.
Add sugar, and about 1 table spoon of flour to the water. Mix it with a whisk, and add the yeast.
Mix it all together and let the mixture rest for about 10-15 minutes, until the yeast is activated.
Once the yeast starts working, pour the mixture into a stand mixer bowl and add 4-5 cups of flour and the salt.
With a dough hook, knead the dough for about 10 minutes, until a smooth ball starts to form and the walls of the bowl are clean.
Add one tbsp of olive oil, and knead the dough for another 3 minutes until the olive oil is absorbed into the dough.
Let the dough rest for about one hour or, when doubled in size.
Take about 100 grams (3.5 oz) of the dough and form a small ball or a roll.
As you shape your rolls, place them onto a baking sheet lined with parchment paper. You should be able to make about 12. Cover the leftover dough with a plastic wrap and put it in the refrigerator to use the next day, or make two dozen rolls all at once.
Let the rolls rest on the counter, covered with a clean dish towel for about 45 minutes to an hour.
In the meantime preheat the oven to 400 degrees (200 Celsius). Bake the rolls for about 25 minutes.