Stir the yeast into the warm water with the sugar until well blended.
Leave for 5-10 minutes.
Place all the ingredients together with the yeast liquid in a bowl.
Mix well, knead thoroughly until smooth and then shape the dough into a ball and place in an oiled plastic bag.
Leave in a warm place until doubled in size.
Divide the dough into 30 pieces and shape into balls.
Bring a large saucepan three-quarters full of waterto the boil.
Reduce the heat so that the water is just simmering then add the yeast balls a few at a time.
As soon as they rise to the surface and begin to float, take them out with a slotted spoon and place them in a colander so that any liquid can drain out.
Arrange the yeast balls on greased baking sheets and slitthetopof each with a sharp knife.
Leave to rise a littler.
Bake the rolIs toward the top of a hot oven (425°F) for about 15 minutes.
If they appear to be overbrowning before they are cooked through, cover with a piece of damp wax paper.
Cool on a cake rack.