In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Add the flour and salt to the yeast mixture. With a wooden spoon or dough scraper, mix until the dough starts to come together.

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead in the bowl for the same amount of time.

Place the kneaded dough in a clean bowl lightly greased with oil. Cover it with a kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

After the dough has risen, punch it down to release air. Divide it into 12 equal pieces and shape each piece into a roll.

Place the rolls on a baking sheet lined with parchment paper, leaving space between them. Cover with the towel and let rise for another 30 minutes.

Preheat your oven to 425°F (220°C).

Once the rolls have risen, score the tops with a sharp knife to allow steam to escape while baking.

Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Remove from the oven and let them cool slightly before serving.