1.

Flour and yeast mix well

2.

Slowly add water and mix, see basically no dry powder can be

3.

Knead the mixing into a dough, wipe the cover tightly with water and fermentation until doubled in size

4.

Raising the dough, take it out and put it on a dough mat or board

5. Place the dough on a floured mat or board

5.

Knead well and exhaust, then roll out into a thin sheet, put oil and salt on it and rub it well

6.

Roll it up

7.

Cut into small pieces

8.

Thumb in the center, fold it in half, then wring it down hard with the right and left hands in opposite directions, and pinch it with the two heads

9.

Twisted rolls into the cage drawer, the second fermentation, about thirty minutes or so, mainly to see if the rolls have fluffy grow some

10.

Second fermentation after the fire, medium heat can be, open the pot after twenty minutes can be turned off the fire a moment to unveil the pot

11.

The rolls out of the pan