Dissolve yeast and sugar in warm water.
When the yeast is frothy and the sugar is dissolved add the mixture to the flour with salt and remaining water.
Knead for five minutes until smooth and elastic.
Put the dough into a large oiled bowl and covered with oiled cling wrap and put in a warm place for about an hour or until doubled.
Punch dough down, cover, and leave to rise again for about a half-hour.
Punch down again gently and turn out onto a floured board. Divide dough into 24 even-sized buns, slightly flattened (approx 3 oz each) and place on a lightly floured baking sheet. Allow to rise at room temperature until double in size - 2 to 3 hours.
Heat oven 425°F (210°C). Dust rolls lightly with all-purpose flour and bake for about 15 minutes until or until they sound hollow when tapped on the bottom. Ideally, rolls should not be too brown on top.