In a large bowl, or bowl of a stand mixer stir together warm water (105-110°F), sugar, and instant yeast. Let sit for exactly 5 minutes until foam forms, indicating active yeast. Add flour, salt, and oil to the bowl. Stir until the mixture forms a rough dough.

If you are using a stand mixer: Set mixer to low speed (2-3 setting). Attach the dough hook and knead for 8 minutes, until the dough is smooth, elastic.

If you are kneading with your hands: Lightly flour a clean surface using flour. Knead the dough for 10 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but not stick to your hands.

Lightly oil a clean large bowl. Gently turn the dough to coat with oil. Cover the bowl with plastic wrap, lid or clean towel and let the dough rise in a warm, draft-free place for 1 ½ to 2 hours, or until it has doubled in volume.

Gently press down the dough and then divide it into 12 equal pieces. To divide evenly: first cut dough in half, then each half into six pieces. Roll each piece into an approximately ½-inch thick, 8-inch long rope.