In a small bowl, whisk together the warm water, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy and bubbly.

In a large bowl, whisk together the flour and salt. Add the softened butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.

Pour the frothy yeast mixture into the flour. Stir with a wooden spoon until a sticky dough begins to form and pull away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.

Place the kneaded dough in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.

Punch down the risen dough and divide it into 6 equal portions. Shape each portion into a smooth, slightly oval roll and place them on a parchment-lined baking sheet.

Using a very sharp knife, make a shallow, lengthwise slash down the center of each roll. Cover loosely and let them rise for another 30 minutes until puffy.

Preheat your oven to 400°F (200°C). Lightly mist the risen rolls with water right before baking to help create a crispy crust.

Bake for 18 to 20 minutes until the rolls are deeply golden brown and sound hollow when tapped on the bottom. Let cool on a wire rack before slicing open for a classic cheese or ham cutter.