In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour.

Begin mixing, and continue to add remaining flour gradually until the dough has pulled away from the sides of the bowl.

Knead the dough for 4 to 5 minutes in a stand mixer (7 to 9 minutes by hand). Add additional flour a tablespoon or two at a time only if the dough starts to cling to the sides of the bowl and is really sticky to the touch (see note below for clarification).

Place the dough in a lightly greased bowl and cover. Let the dough rise until doubled, 1 to 2 hours.

Turn the dough out onto a lightly greased countertop.

Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls by cupping your hand around the dough and spinning into a round shape, pinching the bottom to seal any rough edges, if needed.

Place the rolls in a lightly greased 9X13-inch pan or on a lightly greased half sheet pan. Space the rolls about ½ to 1-inch apart.

Cover the rolls loosely with a lightweight towel or greased plastic wrap and let the rolls rise until very puffy and nearly doubled, about 45 minutes to 1 hour.

While the rolls rise, preheat the oven to 400 degrees F (if your oven bakes hot, preheat to 375 degrees F). Bake for 17 to 20 minutes until golden and baked through.

Immediately out of the oven, brush with butter, if desired. Serve warm or at room temperature.