In a medium bowl, mix together warm water (between 35-40 degrees) and sugar, then add in the instant or quick yeast. Allow the mixture to sit for about 2-3 minutes until it bubbles slightly, indicating that the yeast is activated.

Pour the yeast mixture into the bowl containing the flour and salt. Stir the mixture with a wooden spoon or spatula until the dough comes together, ensuring no dry flour remains.

Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm area of your kitchen. Let the dough rise for about 50 minutes, or until it has doubled in size.

Once the dough has risen, gently deflate it by pressing down in the center with your fingers. Turn the dough out onto a floured surface and divide it into 8 equal pieces.

Arrange the shaped rolls on a baking tray lined with parchment paper, leaving space between each one. Cover the rolls again with a towel and let them rest for about 30 minutes.

Preheat your oven to 400°F (200°C) while the rolls complete their rise. Once heated, place a cup of water on the bottom rack of the oven to create steam for a crispy crust. Carefully transfer the baking tray with the rolls to the center rack and bake for 30 minutes.