Pre-heat oven to 200F degrees.
Whisk to combine the warm water, sugar and yeast. Cover and set aside for 5 mins.
Sift flour and mix in salt. Add in yeast and 2 tbsp olive oil. Start working the dough with a wooden spoon until it has absorbed all the liquids and then switch to working with your hands.
Lightly four a clean surface on the table/ counter/ marble and work the dough, stretching it out and folding for about 5 minutes. Form into a large ball.
Spray a large glass bowl with cooking oil. Place dough in the center, cover with foil and transfer to oven. TURN THE OVEN OFF AT THIS POINT and allow the dough to rise in warm oven for about 45-60 mins or until is has doubled its size.
Remove dough from oven and immediately start to pre-heat the oven to 425F degrees.
Meanwhile form dough into ice-cream-scoop sized balls. Place them in 2 medium sized sheet pan over a layer of parchment paper. Brush rolls with remaining olive oil and bake on top rack for 13-15 mins or until the rolls start to turn golden and develop a crust.