Combine the warm water, sugar, 1 tablespoon of flour, and dry yeast in a large mixing bowl.

Leave the yeast mixture for 10 minutes until it becomes foamy and swollen.

Place the remaining all-purpose flour and salt in a second large mixing bowl.

Pour the activated yeast mixture and 100 ml vegetable oil into the flour.

Mix the dough until the ingredients come together.

Knead the dough thoroughly until smooth and elastic.

Oil a clean large mixing bowl lightly and transfer the sticky dough into it.

Cover the bowl with plastic wrap and let the dough rise in a warm place for 60 minutes.

Dust the work surface with flour and knead the risen dough briefly.

Divide the dough into 12 equal balls and roll each ball into an oval.

Roll each oval into a cylinder and place the rolls on a parchment-lined baking sheet.

Cover the rolls with a clean kitchen towel and let them rise for 20 minutes.

Preheat the oven to 200°C (400°F) and brush the rolls with vegetable oil for brushing.

Bake the rolls for about 20 minutes until golden brown.