1. In a large mixing bowl (or stand mixer bowl), combine lukewarm water and sugar. Sprinkle dry yeast over the top and let it sit for about 5-10 minutes until foamy and bubbly.

2. Add bread flour, salt, and vegetable oil to the yeast mixture. If using a stand mixer with a dough hook, mix on low speed for 8-10 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead for 10-12 minutes until smooth and springs back when poked.

3. Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

4. Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface. Divide dough into 8-10 equal pieces. Shape each piece into a tight, round ball by cupping your hand over the dough and rolling it against the counter with a gentle, circular motion.

5. Place shaped rolls on a baking sheet lined with parchment paper, leaving space between them. Lightly dust tops with extra flour. Cover loosely and let rise again for 30-45 minutes, or until puffy and slightly larger. Preheat oven to 220°C (425°F) during this time. For a crispy crust, place an empty oven-safe pan on the bottom rack while preheating.

6. Once oven is preheated and rolls have proofed, remove cover. Using a sharp knife or bread lame, make a cross or single slit on top of each roll. Carefully pour ½ cup of hot water into the empty pan in the oven to create steam. Quickly place the baking sheet with rolls into the oven. Bake for 18-22 minutes, or until golden brown and sound hollow when tapped on the bottom.

7. Transfer baked rolls to a wire rack to cool completely. Slice them open, spread with butter, and savor.