Yup. That's a pretty standard set of white bread ingredients. Are you having problems with the rise, or the taste? I'd recommend using warm water (room temperature really), not hot. Can try using warm butter or shortening instead of oil. Also, try mixing 2/3rds of the water, salt, sugar, oil and flour together first, and then mixing in the last 1/3rd of the water plus yeast in. Hot water will kill your yeast. Salt will kill your yeast. So having the first ingredients the yeast makes contact with be salt and hot water is probably not the best approach. Adding the yeast into the mostly mixed dough, with the salt being a very small portion will ensure that your yeast nomnoms on the flour and causes a good rise.
Also realize that the salt and sugar are (mostly) just about taste. They serve almost no other purpose in the bread making. Technically, the sugar can help "jump start" the yeast (similarly, salt content can slow down yeast growth), but my experience is that it'll do just fine with warm water and flour. Biggest deal is getting the ratio of water and flour just right. Even minor differences can be huge. In this case, since you're not baking the result, it's not as much of an issue, though. You just need some rise, but you aren't worried about whether you get enough (or too much and a collapsed top
). But if your texture seems "off", it could be because you're not getting the correct rise out of your dough.
Yeah. I've been playing at bread making lately. Can you tell?
Oh! Are you using bread flour or all purpose? That will make a difference.