Start by warming the milk to about 37-40°C (98-104°F). It should feel warm to the touch but not too hot, as high temperatures can kill the yeast.

In a small bowl, combine 105 ml of warm milk, 12 g (1 tbsp) of sugar, and 1.5 g (1/2 tsp) of active dry yeast. Stir gently to dissolve the yeast and sugar.

Let the mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic in the dough.

In a large mixing bowl, add 150 g of all-purpose or bread flour and 1.5 g (1/4 tsp) of salt. Stir to combine the dry ingredients.

Create a well in the center of the flour mixture and pour in the yeast mixture, followed by 15 ml (1 tbsp) of olive oil.

Using a wooden spoon or spatula, stir the ingredients together until a rough dough forms. If the dough seems too dry, you can add a little more warm milk, 1 teaspoon at a time, until the dough comes together.

Transfer the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes until the dough becomes smooth and elastic. The dough should be soft, slightly tacky, but not sticky.

If the dough is sticking too much to your hands or the surface, sprinkle a little more flour, but avoid adding too much, as this can make the rolls dense.

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.

A good spot for the dough to rise is in a slightly warm oven (turned off) or a sunny spot in your kitchen.

Once the dough has risen, punch it down to release the air.

Divide the dough into equal portions, depending on the size of rolls you want. For smaller rolls, divide the dough into 4-6 pieces. For larger dinner rolls, divide into 3-4 pieces.

Roll each portion into a smooth ball by gently pulling the sides of the dough toward the bottom and pinching it together.

Place the shaped rolls on a baking sheet lined with parchment paper or lightly greased. Be sure to leave some space between each roll as they will expand during baking.

Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.

While the rolls are undergoing their second rise, preheat your oven to 180°C (350°F).

Once the rolls have finished their second rise, place them in the preheated oven.

Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.

If you want a shiny finish on the rolls, you can brush the tops with a little olive oil or melted butter as soon as they come out of the oven.

Remove the rolls from the oven and let them cool slightly on a wire rack before serving.

These rolls are best enjoyed warm and can be paired with butter, jam, or any meal of your choice.