Mix all the ingredients for the dough, apart from the salt. (Add the salt towards the end).
Cover the dough with saran wrap, and another cover on top, until the dough has doubled in size (up to an hour).
Divide the dough into 24 portions. Roll out each portion and shape it into a bread-roll.
Dip a knife in oil, and make three diagonal slashes on each bread-roll.
Brush the rolls with the glaze and let them rest for twenty minutes until they double in size.
Bake for 12-15minutes, at 200C until they’re golden brown.