Bloom active dry yeast with sugar in warm water for 5 or 10 minutes.

Mix in all remaining ingredients and knead. Cover dough in lightly greased bowl and allow to rise for about 1 hour.

Divide the dough into 6 equal pieces and form into balls. Cut a cross into the the balls with a very sharp knife and place upside down on a parchment sheet; placing them upside down helps them keep their shape while they rise. Cover and leave to rise for 45 minutes to an hour.

Turn the rolls cut-side up and brush with milk. If desired the rolls can be sprinkled with poppy or sesame seeds. Transfer the rolls on their parchment sheet to a baking stone in a preheated 425°F oven and bake for about 17 minutes until golden brown.