Kneading the dough
Place the dough on a lightly floured surface and knead for approximately 8-10 minutes until it becomes soft and smooth. If using a stand mixer, beat the flour on medium speed for 5-7 minutes.

Add more flour if necessary to prevent sticking.

First proof
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap and leave to rise in a warm place for 1-1.5 hours or until it doubles in volume.

Shape the rolls.
Flatten the dough to remove air. Divide the dough into 12 equal parts.

Form each piece into a ball by pulling the edges towards the center and squeezing them together. Then roll the dough with your hands on the counter and turn it into a smooth ball.

Place the rolls on baking paper, leaving space between each roll.

Second proof
Cover the rolls with a damp cloth or plastic wrap and let rise for another 30-45 minutes until slightly risen.
Preheat your oven
Preheat your oven to 220°C.

Prepare for cooking
Beat the egg yolks with a spoon of water in a small bowl.
Brush the top of each bun with the egg yolk mixture to create a beautiful finish.
Baking the rolls
Bake the rolls in the preheated oven for approximately 15-20 minutes or until golden brown and soundless when touched.
Remove from the oven and let cool on a rack.

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