1-First, warm the water to 95-105F and combine it with the yeast and honey. Let it sit for about 10 minutes until you see foam, which means the yeast is active and ready.

2-Next, add the flour, oil, salt, and lemon juice to the bowl. Mix everything well and let it rest for 20 minutes to develop the flavors.

3-After resting, knead the dough for about 2 minutes until it’s soft and slightly tacky. If it feels too dry, add a bit more water to get the right consistency.

4-Cover the dough and let it ferment in a warm spot for 1 to 1.5 hours, or until it doubles in size. This rising time is key for that airy texture.

5-Divide the dough into 9 equal pieces and shape them into balls, using a little flour if needed to keep things smooth.

6-Place the balls in a greased round cake pan, spacing them evenly for even baking.

7-Let them proof under a damp towel for 40 minutes in a warm area patience here makes all the difference.

8-Preheat your oven to 360F, brush the dough with the egg yolk for a nice finish, and bake for 25-30 minutes until golden.

9-If the tops brown too fast, cover with foil after 15 minutes, or add a pan of water in the oven for extra moisture.

10-Once baked, prepare the garlic sauce by combining the pressed garlic, salt, oil, water, and chopped herbs, then stir it up. Drizzle it over the warm rolls, let them absorb the flavors for a few minutes, and serve. Total time is around 2 hours and 30 minutes, including prep and baking, so plan ahead for the best results.