Pour 35-40 degrees water with sugar and yeast into a container. Mix them well and then let them ferment for about 2-3 minutes.

Meanwhile, put flour and salt in a large container and stir 3~5 times with a silicone spatula to mix them.

To form a dough - pour warm water into the flour container and mix the flour with the water using a silicone spatula.

Let dough ferment - cover the container with a pot lid or plastic wrap, about 50 minutes. Let the dough ferment to 1 ~ 2 times its size.

To make small rolls - open the lid or plastic wrap, use a silicone spatula to fold the dough from right to left, front to back, left to right, back to front and repeat 2 times to let the air out of the dough. Then sprinkle a layer of flour on the table before pouring the dough onto the table. This is to prevent the dough from sticking to the table.

Sprinkle some flour on the dough and 2 hands stained with flour. Divide the dough into 8 equal pieces with a plastic dough scraper.

Again sprinkle flour on each small piece of dough and fold each small piece of the dough inward from four sides 2~3 times by hand.

2 hands dusted with flour then flatten the dough into a round shape, then roll it up and seal it. Line the baking sheet with baking paper and place the 8 dough rolls (sealed side down) on it. Please keep a little distance, because they'll ferment and double in size.

Cover them with a dry cloth and let them ferment for about 30 minutes to double in size.

Prepare a glass of water, put it in the baking sheet and put it in the oven on the lower level. Then preheat the oven to 400F (200C).

Bake the rolls for 30 minutes at 400F (200C).

Ready to serve.