1. In a bowl, mix together the flour, salt and yeast. Then add the lukewarm water and olive oil. Use a wooden spoon or your hands to mix until everything is combined and the dough comes together.
2. Cover the dough in the bowl with cling wrap so that the cling wrap sticks directly onto the top of the dough. Leave the dough to rise for 1 hour. 
3. While you wait for the dough, light a fire to braai the boerewors for round one. Braai the boerewors over hot coals for 4 minutes in total until 50% done, then remove from the fire. Cut the boerewors into six pieces.
4. After the dough has risen for 1 hour, sprinkle some extra flour onto the surface of a table or work area. Remove the cling wrap from the dough. Scrape the dough out of the mixing bowl onto the floured surface. Add more flour onto and over the dough. This extra flour makes the dough easier to handle. 
5. Divide the dough into six equal-sized balls. Now create a long string of dough from each ball, roughly about double the length of one piece of boerewors. Use your fingers and flatten the piece of dough so that it is almost like a ribbon or strip. You will wrap these strips around the boerewors pieces, so you need quite long pieces of dough but perfection is not important. In fact, imperfection is important so that your rolls have the clear appearance of self made and not store bought.
6. Wrap the dough strips around each piece of boerewors from the bottom to the top. Press the ends of each strip of dough piece onto itself so that it does not come loose. 
7. Braai over medium coals on an open grid.. Turn the rolls often and make sure all the sides face the coals a few times. Take your time and make sure the dough is fully cooked with some brown edges.
8. Serve with tomato sauce and mustard.