In the bowl of your stand mixer with dough hook attached, add flour, salt, yeast, sugar and water into the bowl and mix on low.
480 g Bread flour, 12 g Sea salt, 7 g Instant yeast, 4 g Granulated sugar, 340 g Water
Knead on low until the dough becomes stretchy and smooth, 10-20 minutes.
Remove the dough from the bowl and shape into a ball. It will be sticky but shouldn't be unmanageable.
Lightly grease your bowl and add the dough back into it. Cover and proof in a warm spot for 1-2 hours or until the dough has doubled in size.
After the dough has doubled in size, punch it down and transfer it to your work space.
Line a sheet pan and lightly dust it with flour.
Divide the dough into 8-10 equal size portions. If you want the rolls to be exactly even, weigh the dough and figure out how much each should weigh. For me, making 10 rolls this was about 80g each. If you don't care if they are the same size eyeballing it is completely fine.
Cover your divided dough while you shape each portion.
Take each portion of dough into the palm of your hand and fold the edges in towards the center, pinching them together. Keep doing this until you have a round ball shape.
Place the dough seam side down onto the work space. Cup your hand over the dough and move the dough in a circular motion to create tension.
Place the dough ball onto the prepared baking sheet and repeat with all the remaining pieces.
Lightly sprinkle the tops of your rolls with flour.
Cover your sheet pan with a tea towel or proofing cover and allow your rolls to proof for another 30-60 minutes or until they have puffed up.
While your dough is proofing, preheat your oven to 450°F.
When your oven is preheated and your rolls have finished their second rise, first make small slits about ¼ inch deep across the tops with a bread lame, razor blade or a sharp knife. Then mist the tops with water from a spray bottle right before placing them in the oven.
Bake your rolls on the center rack of your oven for 15-20 minutes. The rolls should be a nice golden brown and sound hollow when the underside is tapped.
Remove from the oven and transfer your rolls to a wire cooling rack. Allow bread to cool for at least 15-20 minutes before consuming. Store in an airtight container for up to 3 days. Enjoy!
