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In a large mixing bowl, combine the warm water, sugar, and yeast. Stir until dissolved and let it sit for about 5 minutes, or until frothy.
Add the flour and salt to the yeast mixture, stirring until a dough forms. Knead the dough for 8-10 minutes by hand or with a stand mixer fitted with a dough hook, until it is smooth and elastic.
Grease a clean bowl with a little olive oil, place the dough in the bowl, and cover with a damp cloth. Let the dough rise in a warm place for 1-2 hours, or until it doubles in size.
Preheat the oven to 375°F (190°C).
Punch down the dough to release any air bubbles, then divide it into 8-10 equal portions. Shape each portion into a ball and place them on a greased or parchment-lined baking sheet, spacing them slightly apart.
Optional: Dust the tops of the rolls with cornmeal for extra texture.
Cover the rolls with a clean cloth and let them rise for another 30 minutes.
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Remove from the oven and let the rolls cool slightly before serving.