In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until frothy.

Add the salt and flour gradually, mixing with a wooden spoon until the dough starts to come together. You may need to adjust the flour slightly based on humidity.

Transfer the dough onto a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for about 5 minutes.

Place the kneaded dough in a lightly greased bowl, cover it with a clean 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 any excess air. Divide the dough into 12 equal pieces and shape each piece into a round roll.

Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving enough space between each roll. Cover with a towel and let rise for another 30 minutes.

Preheat your oven to 450°F (230°C). While the oven is heating, lightly score the top of each roll with a sharp knife or bread lame to help them expand while baking.

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

Remove the rolls from the oven and let them cool on a wire rack for at least 10 minutes before serving.