Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 10 minutes (dough temperature: 26-28°C). Allow the dough to rest in an oiled bowl for approximately 45 minutes. Shape the Zoccoletto-style rolls and leave to rise for around 60 minutes. Turn over before baking. Turn the steam on prior to baking and let the steam escape for the last 10 minutes. Bake at 220°C in a static oven for 30 minutes.