In a small bowl, mix the yeast and sugar with a scant ½ cup (100 ml) of the lukewarm water. Set aside for 5–10 minutes, until bubbles appear.

In a large bowl, mix the flour and salt. Add the yeast mixture, the rest of the water (a scant 1 cup / 220 ml), and the olive oil.

Knead for 10 minutes, until you have a soft, smooth dough.

Transfer to a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.

Divide into 8–9 balls of about 3½ oz (100 g) each. Roll each ball into a finger 6–7 inches (15–18 cm) long.

Place on a parchment-lined baking sheet, 1½–2 inches (4–5 cm) apart. Cover and let rise another 30–40 minutes.

Mix the 2 teaspoons of sugar with the 4 tablespoons of hot water. Lightly brush the rolls and save half of the mixture.

Bake in an oven preheated to 350°F (180°C) for 17–22 minutes, until golden.

When the rolls come out of the oven, brush them again with the sugar water for shine and softness (optional).