1. The water needs to be 30-35C. In cold climates you can achieve this in CC first. Speed 3 / 35C / 2 mins. In hot climates you may need to cool the water. Too hot and the dough will be overly sticky (sticky itself is a good thing!).
2. On a dry day or if you are slower at this stage, cover the dough with a damp clean tea towel whilst you shape it.
3. You can bake the rolls on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to top, pull apart and of course, they look nicer too!
4. Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
5. If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
6. If you’re going to freeze rolls, its important to do so immediately after they’ve cooled as they don’t contain any preservatives. The rolls defrost perfectly, especially in a packed lunch box in the Australian summer!

Pace yourself with these rest breaks
Dough
Prep time: 15 mins
Rest time: 20 mins

Forming rolls
Prep time: 5 mins
Prove time: 40-60 mins

Topping
Prep time: 5 mins
Cooking time: 20-25 mins