Ingredients
450 gms/15.88 ounces  refined flour
1 tsp Active dry Yeast
30 gms/1.06 ounces  butter/ margarine
1 tsp salt
1 tsp sugar
250-300 ml water/ 1-11/2cups water  (apprx)

Method
1) Mix yeast in 120 ml of lukewarm water & keep aside
2) Dissolve salt & sugar in remaining water.
3) Mix roughly with sieved flour
4) Add the yeast ferment & knead to a smooth & soft dough.
5) Cream the fat & knead into the dough
6) Keep the dough in a warm place for 2 hours.
7) Punch the dough & keep again for 55 mins
8) Divide the dough into 16 portions. Make round balls & shape them.
9) Place them on a greased tray under a wet cloth. Sprinkle water on the rolls before baking. Bake at 230 ^o C / 450 ^o F for 10-15 mins.