In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and allow the mixture to sit for about 5-10 minutes until it becomes frothy.

Add the olive oil and salt to the yeast mixture, mixing well.

Gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough scraper until a shaggy dough forms.

Turn the dough onto a floured surface and knead it for about 10 minutes until smooth and elastic. Add more flour as needed if the dough is too sticky.

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

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

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

Preheat the oven to 425°F (220°C). While the oven is heating, lightly score the top of each roll with a sharp knife.

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 allow them to cool on a wire rack for at least 10 minutes before serving.