In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, stir in the oil, salt and nearly half of the flour. Stir in the remaining flour, a little 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 trays at least 5cm apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 degrees C.
If you like, brush the rolls with beaten egg white for a deeper colour. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.