Start by adding the dry ingredients to a large bowl and mixing them together. Dollop in the sweetener and olive oil or butter.
Add in the warm water a little at a time and mix until you have a loose ball of dough that roughly comes together and can be turned out of the bowl.
Pour it out and knead the dough for about 10 minutes, folding it over, rotating 45 degrees and folding over again. Rotate and fold, rotate and fold. You’ll see it begins to feel more elastic and stretchy after 5 to 10 minutes.
Take a sharp knife and divide the dough into 8 equally sized balls. You can do it by eye or weigh the dough and then divide by 8 and weigh out each ball.
Roll each one into a ball with your hand using the tension of a work surface to make a tight ball. Place them in a 10” skillet or any ovenproof dish that lets them sit taking only ⅔ of the room in the pan so they can rise.
Let them rise for 30 minutes to an hour or until they’re doubled in size. It's best to let them rise at a warm room temperature or somewhere warm like an oven on a proofing oven if your kitchen is cold.
Heat the oven to 170C/340F. Once you place the rolls in the oven, put a a small ovenproof dish of water under the rolls in the oven. This adds humidity and keeps the bread soft.
Pull the rolls out and cover them with a cotton tea towel as they cool - again this helps keep the crust of the roll soft. When they are cool, remove them from the pan, slice and freeze.
You can freeze them wrapped in a cotton cloth, or sealed in a plastic freezer bag and eat them within the week.