Step 1

Stir together warm water, yeast, and sugar in bowl of stand mixer. Let stand about 3 minutes until creamy.

Step 2

Add oil, salt and 2 cups flour; mix on low speed with paddle attachment until you have a wet, sticky mixture. Add 1 cup of flour and continue to mix on low speed.

Step 3

Switch to the dough hook and add remaining 1 cup flour. Mix dough on low speed and gradually increase to medium-low, kneading 3 to 4 minutes until smooth and elastic, adding additional flour 1 T at a time as necessary. (Dough should be slightly sticky but manageable.)

Step 4

Cover bowl with plastic wrap; let rise in a warm place until doubled, about 20 to 30 minutes.

Step 5

Drop dough onto lightly floured surface and gently shape into an evenly level rectangle.

Step 6

Cut in half vertically, then each half vertically again into thirds so you have 6 equal strips. Cut each strip of dough horizontally into fourths to make 24 squares of dough.

Step 7

Take each square and gently roll between your hands to form a ball. Place rolls into a lightly greased 9x13-inch baking pan in 4 rows of 6 rolls. Cover with a lightly greased piece of plastic wrap and let rise while you preheat the oven to 400 degrees (about 20 minutes).

Step 8

Bake for 13-15 minutes or until golden brown. Run the top of a stick of butter along tops of rolls. Store leftovers (if there are any) in an airtight container. Rewarm in microwave for best results.