Activate the Yeast: In a large mixing bowl, combine lukewarm water, sugar, and yeast. Stir gently and let the mixture sit for about 10 minutes until it becomes frothy. This step activates the yeast and ensures your rolls will rise beautifully.

Make the Dough: Add the flour and salt gradually to the yeast mixture while stirring. Once the dough starts coming together, add vegetable oil or melted butter. Mix until it forms a soft, elastic dough. If it’s too sticky, sprinkle in a bit more flour until it becomes workable but still soft.

Knead the Dough: Transfer the dough onto a floured surface and knead for about 8–10 minutes until smooth and stretchy. This step develops gluten, which gives the rolls their soft, fluffy texture.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.

Shape the Rolls: Once the dough has risen, punch it down gently to release excess air. Divide the dough into 10–12 equal pieces and shape them into smooth balls. Place them on a baking tray lined with parchment paper, leaving space between each roll.

Second Rise: Cover the shaped rolls and let them rest for another 20–30 minutes. This second rise gives them their light, airy interior.

Preheat the Oven: While the rolls are resting, preheat your oven to 180°C (350°F).

Egg Wash (Optional): Brush the tops of the rolls with a beaten egg for a shiny golden finish. You can also brush with milk or butter for a softer crust.

Bake: Bake for 18–22 minutes or until the tops are golden brown and the rolls sound hollow when tapped.

Cool and Serve: Remove from the oven and brush with a bit of melted butter for extra softness. Let them cool slightly before serving.