In a large mixing bowl, dissolve yeast in warm water with the sugar for 5 to 10 minutes until foamy.

Add the salt, oil, and 3 cups of the flour. Mix until smooth.

Add in enough remaining flour to make a soft dough, adding more flour if needed. Push your fingers into the dough; the dough should feel like it’s going to stick to your fingers as you pull them away, but doesn’t.

If using a KitchenAid, switch the paddle attachment to the dough hook and knead the dough for 8-10 minutes at speed 2-4. For manual kneading, turn the dough onto a floured surface; knead until smooth and elastic, about 10 to 15 minutes.

Place in a lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and press into a disc shape about 8-10” diameter. Take a pizza cutter and cut the dough into 12 equal parts. Weigh each roll with a food scale to ensure they are equal size (about 95g each).

Place the rolls into a greased 9″x13″ pan. Lightly grease the tops of the rolls, then cover loosely with plastic wrap and let rise until rolls are at least double in size, about 30 to 45 minutes. Optional Overnight Proof: Refrigerate the pan of shaped rolls for up to 18 hours. The next day, remove the rolls from the refrigerator about 90 minutes before serving. Keep them covered and let stand for about 75 minutes before moving onto the next step.

Preheat the oven to 375 degrees. Bake the rolls for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and let stand in the pan for 5 to 10 minutes until cool enough to transfer to a wire rack.