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Activate the Yeast: In a small bowl, mix warm water and sugar. Stir in the yeast and let it sit for 5 minutes until it becomes foamy.
Make the Dough: Pour the yeast mixture into the bowl of a stand mixer. Add half of the flour and mix until combined. Add the remaining flour and mix for about 3 minutes until the dough no longer sticks to the sides of the bowl. Add the salt and mix for another 3 minutes.
Incorporate the Butter: Gradually add the cubed cold butter while mixing. Keep mixing for 5-7 minutes until the butter is fully absorbed and the dough feels slightly tacky but not sticky.
First Rise: Transfer the dough to a greased bowl. Cover and let it rise for about an hour, or until it doubles in size.
Shape the Rolls: Divide the dough into five equal pieces. Roll each piece into a log shape and pinch the ends closed. Place the shaped rolls on a parchment-lined baking sheet. Let them rest for 45 minutes.
Bake the Rolls: Preheat the oven to 400°F. Place a small oven-safe tin with ice cubes on the bottom oven rack (this creates steam for a crisp crust). Put the rolls in the oven and immediately lower the temperature to 375°F. Bake for 22-24 minutes, or until golden brown on top.
Cool & Enjoy! Let the rolls cool slightly before slicing and serving.