1️⃣ In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. The dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature for 10 to 12 hours. 🥄

2️⃣ The following morning (or after 10-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. 🌜🌞

3️⃣ Line a sheet pan with parchment paper. Preheat the oven to 425ºF (220ºC). 🔥

4️⃣ Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. Use a bench scraper if you have one. 🍴

5️⃣ Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes. 🍞

6️⃣ The rolls may look a little deflated as they’re rising and they won’t rise a ton during the 20 minutes but a little magic happens when they hit the hot oven and you’ll be shocked at how beautiful they look when baked. ✨

7️⃣ Transfer the pan to the oven. Bake for 15 minutes. Rotate the pan. Bake 5 minutes more or until nicely golden. Transfer rolls to a cooling rack to cool completely. 🔄

8️⃣ If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 10-12 minutes at 325˚F (165ºC). ❄️