Gently warm the water, pour it into a small bowl, and add the crumbled yeast and sugar. Stir well until fully dissolved.
Add the extra virgin olive oil and milk, then gradually mix in the flour combined with the salt. (This step is crucial to create a smooth, elastic dough that will rise properly without collapsing.)
Place the dough in a large bowl, cover it with a damp cloth, and let it rest for about 30 minutes.
After the first rise, divide the dough into 10 equal pieces and shape each one into a small loaf.
Score a cross on the top of each roll using a sharp blade.
Place the olive oil rolls onto a baking tray lightly greased with oil, and let them rise again until they double in size.
Preheat the oven to 180°C (350°F) and bake the rolls for 25–30 minutes. (baking time may vary depending on your oven).
Once baked, remove them from the tray and let them cool before serving.