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Activate the yeast: Add the yeast to the warm water with a teaspoon of sugar to dissolve and allow fermenting to take place. Frothy bubbles will appear on the top.
Prepare dry ingredients: Sieve dry ingredients, add the margarine and rub in to a sandy texture.
Combine: Make a well in the centre, pour in liquid and mix to a smooth dough.
Knead: Knead for around 10 minutes until smooth.
Prove: Cover with cling film or damp cloth and allow to prove in a warm place for around 20 to 30 minutes until double in size.
Shape: Knock back and divide into 8, shape (each roll should weigh around 60 gm).
Tray preparation: Place onto a greased and floured baking tray.
Glaze & rest: Brush with egg yolk to glaze, leave to stand for a further 15 minutes.
Bake: Bake at 190°C for around 15 to 20 minutes.