In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy.
Add the Oil, salt, and 2 ½ to 3 cups of flour, and mix until combined.
Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour, or it shall be disastrous!
Next, Knead for 3-5 minutes, until smooth. Cover and let rise 20 minutes.
Preheat the oven to 400 and line a 9 x 13 pan with parchment paper or tin foil and I lightly brush the foil with oil (yay for rhyming and you can also use pam but I never buy it).
Gently punch the dough down and divide into 20 equal sized pieces. You can use the kitchen scale, but I don't because I'm an "Eye-baller" yo!
Roll each piece into a ball and space evenly in the prepared pan. You can brush with oil or melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes.
Bake 13-15 minutes, or until golden brown. Remove and brush with oil or butter. You can also sprinkle a little Salt one the rolls and it's delish!
Let cool slightly and take the rolls out of the pan and let them to continue to cool on a cooling rack to avoid the bottom getting soggy. Enjoy!