Place 100g of the water and yeast into the Thermomix bowl. Warm 2 min/37°C/speed 2.
Add remaining ingredients, including the remaining 350g of water. Combine 6 sec/speed 6. Knead 3 min/Interval.
Wrap dough in a floured silpat mat and leave to rise until doubled.
Preheat oven to 180°C and line an oven tray with baking paper.
Shape rolls, 100g each and place on tray. Cover and rest for 30 minutes. If you wish to dust with flour, do so now, or alternatively brush with butter straight after baking for a smooth glossy finish.
Bake 18 minutes, or until fully cooked.
If you wish to par bake these, bake for only 12 minutes. Freeze once cool. To finish, cook straight from frozen in a preheated oven for a further 10 minutes. Serve hot with loads of butter.