In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix in oil and salt. Add the flour one cup at a time, mixing well after each addition. Knead the dough on a lightly floured surface until smooth.
Place dough in a well-oiled bowl, and turn to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Divide into 12 equal pieces. Shape into rolls. Place on a lightly greased baking sheet. Allow to rise until doubled in bulk, about 30 minutes.
Bake at 400°F (200°C) for 20 minutes, or until golden brown.