In a large bowl, whisk together the flour and yeast. Whisk in the salt. Add in the flour and, using a wooden spoon, stir until a stiff, shaggy dough forms. (If the dough looks too dry and won’t come together, add in a little bit of water a tablespoon at a time.)

Cover bowl with plastic wrap and set aside to rise for 12-24 hours. After the dough has risen, it should look bubbly and smell very yeasty.

When you’re ready to make the rolls, place an oven rack in the middle of the oven and a metal pan on the lowest rack. Preheat the oven to 450 degrees and line a baking sheet with parchment or a silicone liner.

Turn dough out onto well-floured counter. Divide dough into eight equal portions. Using your fingers, pinch each portion until a ball is formed. Set the dough balls onto the prepared baking sheet and loosely cover with oiled plastic wrap. Allow to rise for 45 minutes.

When ready to bake, toss about a half a cup of ice cubes onto the metal sheet pan on the bottom of the oven. Place rolls onto middle rack and quickly shut the door. Bake for 15-20 minutes or until golden brown.