In a mixing bowl or stand mixer, combine the all-purpose flour, granulated sugar, and instant yeast.

Add the warm water and salt, ensuring the salt does not come into contact with the yeast, and mix until everything is well combined.

Knead the dough using a dough hook or by hand until it forms a slightly tacky, smooth ball, which should take a few minutes.

Lightly oil your hands, cover the dough with plastic wrap, and let it rise in a warm area, such as an oven with the light on, until it has doubled in size, which will take about 1 to 2 hours.

Once risen, dust a work surface with flour, turn the dough out, and weigh it (approximately 930 g). Divide it into six equal pieces of about 155 g each, or eight pieces of about 116 g.

Shape each piece into a smooth ball, lightly wetting the surface if necessary for better grip, and place the balls on a parchment-lined baking sheet.

Cover the balls with a kitchen towel and let them rest for about 30 minutes.

After resting, flatten each ball, roll it into a short cylinder, pinch the seam, and roll the ends to form a roll shape. Place them on a baguette pan or baking sheet, with three rolls per pan.

Cover the shaped rolls again with a kitchen towel and allow them to rise a second time for about 45 minutes, until they are nearly doubled in size.

Preheat the oven to 450°F.

Dust the risen rolls with a little flour and score the tops using a bread lame or a sharp knife.

Bake the rolls on the middle rack of the preheated oven, in batches if necessary, until they are golden brown and fully cooked.