In a mixing bowl, combine warm water, sugar, and yeast. Whisk and let sit for 5 minutes until bubbly.

Attach the dough hook. Add 3 cups of flour, the salt, and oil. Mix on low.

Slowly add the remaining 4 cups of flour. Mix on medium for 5 minutes until a ball forms. Scrape edges if needed.

Transfer dough to a lightly floured surface. Knead by hand for 2–3 minutes. Form into a ball.

Oil your mixing bowl (or oven-safe bowl). Place the dough inside, turn to coat with oil, and cover with plastic wrap.

Proof in a preheated 150°F oven for 1 hour, until doubled in size.

Punch down the dough and place on a floured surface. Divide into 5 equal portions.

Shape each into a rectangle, fold the top and bottom inward, pinch seams, and place seam-side down on a tray.

Add toppings if desired (cheese, Italian seasoning, jalapeños, or leave plain).

Let the rolls rise for another 30 minutes while preheating oven to 350°F.

Score the tops and bake for about 30 minutes, until golden.

Rest in the tray for 10–15 minutes, then remove and enjoy.