Crusty Rolls

Directions

1. In the large bowl of a stand mixer fitted with the dough hook, mix the flour, yeast, and salt to combine, for 15 to 30 seconds. Add the water and mix on low speed for about 2 minutes, until a dough forms. (You can also mix by hand in a large bowl for 4 to 5 minutes.)
2. Transfer the dough to a large lightly greased bowl, cover with plastic wrap, and let rise at room temperature for 4 hours.
3. Using a bench scraper, fold the dough over onto itself inside the bowl. Rotate the bowl as you fold, scooping under the dough and lifting onto the rest of the dough. Repeat this process 8 to 10 times. Cover the bowl and let rise for 45 minutes more.
4. Turn the dough onto a heavily floured surface (it still may be a bit sticky). Divide the dough into 10 even pieces (about 75 grams each). Gently roll each piece into a ball.
5. Line a baking sheet with parchment paper. Place the rolls on the prepared sheet, arranging in staggered rows so they all fit evenly on the sheet. Sprinkle some flour over the surface of the rolls. Cover the rolls with clean kitchen towels. Let rise at room temperature for 30 to 45 minutes, until visibly puffy (the rolls will not double in size).
6. Toward the end of the rise time, arrange a rack in the center of the oven; heat the oven to 500°F/260°C. Bake the rolls for 20 to 25 minutes, until deeply golden brown (an instant-read thermometer inserted into the thickest portion should register at least 200°F/95°C).
7. Let cool for at least 5 minutes before serving.