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

Add the salt to the yeast mixture. Gradually mix in the flour, using a wooden spoon or spatula until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add small amounts of flour as needed.

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

Preheat the oven to 400°F (200°C). If using, line the baking sheet with parchment paper and dust with cornmeal or flour.

Once the dough has risen, punch it down to release air. Divide the dough into 12 equal portions and shape each portion into a round roll.

Place the rolls on the prepared baking sheet, leaving space between each roll. Cover them with the kitchen towel and let them rise for another 30 minutes.

After the second rise, make a few slashes on top of each roll with a sharp knife to help them expand while baking.

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

Remove from the oven and let the rolls cool on a wire rack before serving.