Bring the water to about 105-115F (slightly warm to touch) and pour into a mixing bowl. Add the yeast and the sugar. Let the yeast hydrate for about 10 minutes, until you see foam forming on top.

Add the rest of the ingredients in a large bowl, mix together and let sit for about 5 minutes.

Knead the dough in the bowl for about 2 minutes. The dough should be soft and tacky to touch. Add more water if needed. If the feels too sticky, let it sit for another 10 minutes and then knead again for 1-2 minutes. As the flour in the dough absorbs more water and gluten develops stickiness will decrease. If you feel it is still too sticky, you can add more flour later when shaping rolls.

Cover the bowl with a damp kitchen towel or a plastic wrap and place in warm place for about 1 to 1.5 hours. The dough should double in size.

Punch the dough down, cut into 16 equal pieces. Shape each piece into a ball. Some flour can be added in this step if the dough is too sticky. Grease each ball with a little bit of butter then place into a greased round cake pan, spreading the balls out evenly.

Start preheating the oven to 375F.

Cover the pan with a damp towel or a plastic wrap and let sit for 40 minutes in warm place.

Whisk one egg yolk with a splash of cold water or milk until pale yellow and perfectly mixed

Using a pastry brush paint the rolls with a light, even coat of egg wash.

Place the pan in the oven and bake for 20-25 minutes until golden brown. Sometimes, depending on how dry your oven runs, you may want to cover the pan with foil after 15 minutes of baking to avoid hardening of the top surface, or use a water pan to produce steady steam.

While your rolls are baking, start making garlic sauce. Press garlic into a medium bowl, add salt, oil and water and stir.

Once the rolls are ready, transfer them onto a serving platter. Pour garlic sauce over the rolls and let sit for a a few minutes to allow the sauce to soak in.