In a mug, add about 100ml of warm water, add the yeast and the sugar and leave for around 15 minutes - the mixture will froth - this is normal 

In a large heavy mixing bowl add the flour and salt and make a well in the middle and put in the wet yeast mixture

Using clean hands start combining the flour and the wet mix, slowly keep adding warm water and kneading until the mix has become a soft dough (adding the water slowly will stop it from becoming too wet and sticky- if you need more water then add it slowly until you get a dough like texture in a ball.)

Take out the dough and lightly grease the inside of the bowl with olive oil. Place the dough back in the bowl, cover with cling film and a clean towel. Leave in a warm place for 45 minutes to prove. i.e warm windowsill, radiator etc

After 45 minutes add in the halloumi, mint and onions and knead for another 10 minutes until the mixture has returned to a dough like texture

Again, cover with cling film and a clean towel and prove for a further 45 minutes.

Meanwhile, preheat fan oven to 170 degrees

Line two baking trays with parchment paper

Using your hands make your rolls and make sure to leave some room in between the rolls on the baking tray because they will expand and rise 

Bake in the oven for around 20 minutes or until the tops of the rolls are a light golden colour and the base of the rolls are hard to touch 

Serve straight away or leave to cool and keep in an airtight container or foil at room temperature