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Mix all ingredients together in a mixer with a dough hook. Add up to 4 c. of flour but just enough where the dough is pulling away from the side of the bowl. It will still be a bit sticky to the touch.
Scrape down and cover the bowl. Let sit for 15 minutes. After 15 min wet your hand and grab the dough and pull it over itself until it tightens up into a ball-like shape.
Let sit another 15 minutes and repeat the stretch and pull. Cover and let sit for 1 ½ hrs.
Once fully proofed, flour surface and tip out dough and sprinkle with flour. Stretch and pull into the shape you want. Either grinder size rolls (3) or smaller size rolls (6). Cut to the size you want and shape. Place on parchment paper, cover and let proof another 45 minutes.
Preheat oven to 445 degrees and place a vessel with water at the bottom of the oven while it preheats. Bake rolls 10 min with steam in the oven, remove water and bake for another 6 - 8 min until golden brown.