Pour some of the warm water into a cup. Dissolve yeast and sugar in it.
Mix flour with salt.
Add the yeast water and the remaining water to the flour and knead the dough for about 5 minutes until it is smooth and supple. In the end, the dough should be elastic and not stick to your hands. (you might need to correct that with a little more water or flour, but the 300ml is always perfect for me)
Cover the dough and let it rise for 1 hour.
Press the dough together and use a dough cutter (dough scraper) to cut out the dough for each roll (approx. 60g), shape into a roll and place on a baking tray lined with baking paper. Repeat until you have used up all the dough.
Cut the rolls in half and leave them covered for another 30 minutes until they have increased significantly in volume.
In the meantime, preheat the oven to 240°C.
When the rolls have risen, spray or brush with water.
Place in the oven and bake for 10 minutes. After the 10 minutes, reduce the heat to 210 °C and spray the rolls well with water again. Bake another 10 minutes.
When the rolls have gotten the color you want, take them out and spray them with water again. We like the buns a little darker and bake them 5 minutes longer.