Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and ½ teaspoon of the sugar. Let stand 5 minutes, then add the remaining sugar, salt and vegetable oil. Mix briefly to combine.

Add the flour, one cup at a time, mixing between additions. When all the flour has been added, continue mixing for a 3-4 minutes, to develop the dough. Cover the top of the bowl with a clean tea towel. Let stand 15 minutes.

Remove dough to a floured work surface. Knead dough a couple of minutes, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Divide dough into 4 equal pieces.

Form each piece of dough into a ball, cover with a clean tea towel and let rest 15 minutes.

Roll each piece of dough into an 8x8-inch square. Starting with the edge closest to you, tightly roll the dough up, jelly-roll style and pinch the seam together. Using your palms, roll the dough log on a work surface, gently and evenly stretching it out longer, until it is 11 to 12-inch long. Be sure that the dough is even thickness along the length of the dough. Remove the dough to a large, un-greased baking sheet.

Repeat with the remaining dough pieces.

Brush the top of the rolls with water, cover and let rise 20-30 minutes, until puffy.

As the rolls are rising, preheat the oven to 375F.

Brush the dough with water again and sprinkle with any toppings at this point.

Bake 18-22 minutes, or until deep golden. Remove from the oven and immediately transfer to a cooling rack to cool completely.

Wrap and store at room temperature or in the fridge, to extend the freshness time. For longer storage, wrap well and freeze for up to 3 months.