Combine warm water, sugar, and yeast in a bowl and let it sit for 5-10 minutes to activate the yeast.

In a separate large bowl, mix together the flour, salt, and baking powder.

Add the melted oleo (or butter) and milk to the yeast mixture.

Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic and can be picked up without sticking to your palms.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 2 hours, or until doubled in size.

Punch down the dough to release the air.

Divide the dough into 12 equal portions and shape each portion into a roll.

Place the rolls on a baking sheet lined with parchment paper. Cover and let rise for another 2 hours.

Preheat oven to 375°F (190°C).

Bake the rolls for 15-20 minutes, or until golden brown.