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

Add the salt and 3 cups of the flour to the yeast mixture. Stir until combined. Gradually add the remaining flour until a dough starts to form.

Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.

Place the kneaded dough in a lightly greased bowl. 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.

Once risen, punch down the dough gently. Divide it into 12 equal pieces and shape each piece into a ball.

Place the shaped rolls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Cover with a towel and let them rise again for about 30 minutes.

Preheat the oven to 425°F (220°C). Just before baking, make a shallow slit in the top of each roll for added texture.

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

Allow the rolls to cool on a wire rack for at least 5-10 minutes before serving.

For an extra crusty texture, place a shallow pan of water in the oven while baking to create steam.

These rolls can be stored in an airtight container for up to 2 days or frozen for longer storage. Reheat in the oven before serving for best results.