In a large bowl, combine the yeast and warm water. If using active (not instant) yeast, mix and let sit for 10-15 minutes until frothy. If using instant (not active) yeast, proceed to the next step.
Add the sugar, flour, salt, and olive oil.
Mix and then knead for 15-20 minutes on low-medium in a stand mixer or by hand until a smoothish, soft dough develops. Should be very elastic.
Put dough in an oiled bowl, turn to coat, and cover. Let rise for 60-90 minutes or until doubled.
Prepare two half-sheet pans with parchment paper and spray with oil.
Pour the dough out onto a floured work surface and deflate. Sprinkle with flour.
Pull the side closest to you up and over the dough. Then pull the side away from you up and over. Let rest for 5-10 minutes and repeat.
Divide dough into 6 portions (should be around 155 grams each) and form into 6-7" long rolls, tapered at the ends. Place on your prepared sheet pans, 3 each.
Make a ¼"-½" slash down the length with a sharp knife or lame, spray with water, and cover with a clean towel to let rise until doubled, usually 45-50 minutes.
15-20 minutes before they're done rising, heat your oven to 450℉ (230℃) with a pan of hot water on the bottom or the lowest rack.
Bake for 15-18 minutes until a thermometer registers 190℉ (90℃).
Let cool at least 10 minutes before eating.