In a large mixing bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

Add the flour and salt to the yeast mixture. Stir using a wooden spoon until a shaggy dough forms.

On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about the same time.

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

Place the rolls on a baking sheet lined with parchment paper, spacing them a few inches apart. Cover them loosely with plastic wrap and let them rise for another 30 minutes.

Preheat the oven to 450°F (230°C).

Just before baking, use a sharp knife or razor blade to make a few shallow slashes on the top of each roll. This will help them expand while baking.

Bake the rolls in the preheated oven for about 20-25 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 before serving.