Step-By-Step Method

1. Yudane:
1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
2. Cling film and leave on the counter for at least 4 hours or overnight in the fridge.  I prepared the night before.
3. Use directly from the fridge.
2. Sweet Stiff Starter 
1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome.  It shouldn't collapse.
3. Infuse Olive Oil with Rosemary
1. In small saucepan over low heat bring the olive oil to just a simmer.  Add in chopped rosemary, heat for about few minutes.  Turn off heat, cover and set aside to cool for several hours or overnight. 
4. Main Dough:
1. Put all ingredients (except oil) into a bowl of stand mixer.  I usually torn the stiff starter and yudane dough into pieces first.
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in the infused olive oil in 2 batches and knead until olive oil incorporate with the dough.  It took quite a while about 6 - 7 minutes for the oil to blend into the dough. Once the oil is well incorporated with the dough,  then continue kneading for another 7 - 8 minutes (approx.) or until the dough become smooth, silky and reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
4. Fold in the olive.  Round up the dough and put back in the same bowl. Keep it covered with clingfilm or use a lid. 
5. 1st Proofing/Resting:
1. Let the dough rest for 30 - 60 minutes.  This dough I rested for 45 minutes at 29C - 30C room temperature and the dough rose slightly. (I did not find any big differences of 30 mins to 60 minutes rest.  So, please follow your schedule).
6. Shaping (like Croissants):
1. Transfer the dough to a clean floured surface then divide into 9 equal portions.  Please use a kitchen scale if you want to be exact.
2. Form each portion to a ball.  
3. Roll each dough ball into carrot shape.
4. Flatten the dough with rolling pin  then roll up like shaping a croissant 
5. Place the buns on lined baking tray.  
7. Final Proofing : 
1. Let the buns proof at a warm place until the dough rise double in size. This one took approximately 2.5 hours at at room temperature of 29 - 30C.  The duration of proofing depends on your ambient temperature and the starter.
8. Baking:
1. Preheat oven at around 190C (top & bottom heat) or around170C (fan-forced) for 15 minutes.
2. Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
3. Meanwhile, melt butter over low heat then add fresh chopped rosemary and salt.
4. Remove rolls from oven, brush them with butter mixture and let them cool on rack.