In a large bowl, stir together warm water, yeast, and sugar.

Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour.

Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.

Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat.

Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface.

Divide the dough into 16 equal pieces, and form into round balls.

Place on lightly greased baking sheets at least 2 inches apart.

Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 400 degrees F

Bake for 18 to 20 minutes in the preheated oven, or until golden brown