If using active (not instant) yeast, add to the bowl of your mixer with the warm water and a pinch of the sugar and let sit 10-15 minutes until foamy. If using instant yeast, continue to the next step.
Add the rest of the sugar, the oil, 240 grams of the flour, and the salt.
Mix on slow speed to incorporate, then increase speed to medium and add the remaining flour a heaping tablespoon at a time. Dough should pull away from the sides of the bowl. Once all the flour has been added increase speed and knead for 5-6 minutes.
Add to an oiled bowl, cover, and let rest for ~1 hour until doubled in size. (Depends a lot on the temperature of your kitchen, humidity, etc. Check after 30 and adjust your time accordingly.)
Weigh and divide the dough into 16 balls. (Depending on how much dough you left on the hook and in the mixing bowl each dough ball should be about 50 to 51-grams.)
Place rolls on a greased baking sheet, cover with oiled plastic wrap, and let rest for another 20-30 minutes (again, depending on temperature). Toward the end of the rising time heat oven to 400°F (200°C).
Brush the tops with the butter and sprinkle with kosher salt.
Bake for 18-20 minutes, spraying twice in this process (e.g. 6 minutes in and 12 minutes in) with ice water for a chewier crust.