Add yeast, sugar and water into the bowl of a stand mixer, fitted with the dough hook attachment. Let that sit for 10 minutes to allow the yeast to activate.
Weigh 500g of flour into a small bowl. Add half of that flour into the stand mixer bowl. Add in salt and knead the dough on low speed.
Keep adding in a bit of flour at a time, until the dough has come together and cleans the sides of the bowl.
Place the dough onto a lightly floured work surface and add olive oil to the dough. Knead the dough to incorporate the olive oil. It will be very sticky.
Grease a large bowl and place the dough inside. Cover it with plastic wrap and let it sit until doubled in size, about 1 hour.
Punch down the dough and place it onto a lightly floured work surface. Divide it into 6 pieces. Form the pieces into 5 inch lengths and place them a couple of inches apart on a parchment lined baking sheet.
Drape the baking sheet loosely with greased plastic wrap. Greasing the plastic wrap helps it not stick to the rolls and deflate them. Let them sit until they have doubled in size, about 1 hour.
Preheat oven to 425°F. Fill a clean spray bottle with water.
Using a very sharp knife, gently cut a ¼ inch deep slit down the length of the rolls.
Place the tray into the oven and spray water inside the oven before closing the door. The water will help the rolls fully rise before forming a crust. Spray every few minutes, 2-3 times. Bake for 10 minutes before reducing the oven to 400°F. Bake for another 20-25 minutes until the buns are golden brown and sound hollow when you tap them.
Allow buns to fully cool on a wire rack. The buns are best eaten the day they are made.