In a mixing bowl, combine 1 ½ cups warm water, 2 tablespoons sugar, and 2 tablespoons active dry yeast. Let sit for 5-10 minutes until frothy.

Add 4 cups all-purpose flour, 2 teaspoons salt, and 2 tablespoons vegetable oil to the yeast mixture. Stir until a rough dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the risen dough to release air. Divide into 12 equal pieces and shape each into a tight ball.

Arrange the rolls on a parchment-lined baking sheet. Cover and let rise for 30 minutes until puffy.

Preheat the oven to 425°F while the rolls are rising.

Optional: make a shallow cut on the top of each roll for a classic appearance. Bake for 15-20 minutes at 425°F until golden brown.

Remove the rolls from the oven and transfer to a cooling rack to cool slightly before serving.