In a large mixing bowl, stir warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.

Add flour, salt, and olive oil. Knead on low speed for 5 minutes in a stand mixer (or 8–10 minutes by hand) until the dough is smooth and elastic.

Lightly oil a clean bowl, place dough inside, cover with plastic wrap, and let rest in a warm spot for 1 hour or until doubled.

Punch down dough, divide into 16 equal pieces. Shape each into a tight oval or round roll, then place on parchment-lined baking sheets.

Cover rolls with a damp towel and let rise 30–45 minutes until puffy.

Preheat the oven to 425°F (220°C). Mist rolls with water or place a shallow pan of hot water on the oven floor for steam.

Score each roll with 2–3 diagonal slashes. Bake 15–20 minutes until the crust is deep golden and crisp.

Transfer rolls to a wire rack. Let cool slightly before serving to lock in that chewy interior.