Mix the dough: Add warm water, instant yeast, and sugar to the bowl of a stand mixer. Add bread flour, salt, and olive oil. Attach the dough hook and mix on Speed 2 until a shaggy dough forms.
Knead: Continue kneading on Speed 2 for 6–8 minutes until the dough becomes smooth, stretchy, and slightly tacky. Adjust with a teaspoon of water or flour at a time only if necessary.
First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm location, ideally 75–80°F, for 60–90 minutes or until approximately doubled in size.
Shape: Turn the dough onto a lightly floured work surface. Divide into 6 equal pieces, approximately 85 g each. Shape into smooth, tight balls by pulling the edges underneath and pinching them together. Arrange on a parchment-lined baking sheet.
Second rise: Cover the rolls loosely and let rise for 30–45 minutes until noticeably puffy. When gently pressed, the dough should slowly spring back.
Preheat: During the second rise, preheat the oven to 450°F. Place an empty metal baking pan on the lower oven rack and position another rack in the middle.
Score: If desired, lightly dust the rolls with flour. Use a sharp knife or bread lame to make one shallow slash across the top of each roll.
Add steam: Place the baking sheet on the middle oven rack. Carefully pour approximately 1/2 cup hot water into the preheated metal pan below. Close the oven door immediately to trap the steam.
Bake: Bake at 450°F for 18–23 minutes until deeply golden brown and crusty. The internal temperature should reach approximately 200–210°F. My rolls were perfectly baked after 18 minutes at 207°F.
Cool: Transfer the rolls to a wire cooling rack. Let cool for at least 15–20 minutes before slicing or tearing open.