Combine the yeast and the warm water in a small bowl and let sit until the yeast has dissolved, about 5 minutes.

Add the flour, salt, the rest of the water, and the remaining yeast mixture to the bowl of a stand mixer and mix with the dough hook for about 2 minutes on low.

Turn the dough out onto your bench or work surface and let it rest for about 3 minutes. Wash and dry the bowl.

Knead the dough by hand by lifting the dough and flipping it over onto itself. Scrape the dough off of the work surface with a bench scraper and slap it down again.

Using a wet hand and a dough scraper continue to lift and slap the dough until the gluten develops (meaning the dough is hard to stretch and develops tension) for about 5 to 10 minutes.

Put the dough back into the stand mixer, and knead on low for about 7 minutes. Let the dough rest for about 4 minutes.

Form the dough into a ball and place it into an oiled bowl or dough rising bucket, cover with plastic wrap, and let rise until tripled, about 3 to 4 hours. The environment should be around 70 degrees F.

Scrape the dough out of the bowl onto a lightly floured surface and lightly press it down with your fingertips. If the dough is damp and 'sweaty,' sprinkle it lightly with flour.

Pinch any bubbles with your fingers to deflate. With floured hands, form the dough into a ball, folding it over itself, and place it back into the bowl/bucket. Cover and let rise again until not quite tripled, about 1 ½ to 2 hours.

Turn the dough out onto a lightly floured surface. If it seems damp, lightly flour the surface.

With a bench knife, cut the dough into 12 equal pieces. Fold each piece in two. Cover all of the pieces with oiled plastic wrap and let rest for 5 minutes.

Prepare two dish towels by rubbing them generously with a 50/50 mixture of wheat flour and rice flour. Pleat the towels to form 3 inch by 3 inch cavities in which the rolls will rise. Each dish towel should be able to accommodate 6 rolls.

Form each small piece of dough as if you were forming a tiny boule. Gather up all of the 'sides' of the dough to the middle, turn the dough over, and then slide with your hands on the work surface to develop tension.

Roll it under the palm of your hand and push the edges of the dough underneath to form a pucker/seam.

Place the roll, pucker/seam side up, into one of the cavities of the prepared dish towel. Cover with oiled plastic wrap. Repeat with the remaining dough pieces.

Let rise for about 1 ½ to 2 hours until almost tripled in volume.

Preheat the oven to 450 degrees F with a baking stone on the center rack and a steam pan on the bottom rack. Bring one cup of water to a boil.

Line a baking sheet with parchment paper. Stretch out the dish towel to separate the rolls.

Using a floured hand and floured scraper, gently lift the rolls from the dish towel and place each, seam side down, onto the baking sheet.

Place the boiling water into the steam pan and then slide the baking sheet onto the baking stone. Immediately shut the oven door.

Bake the rolls for about 25 minutes, until golden.

These rolls are wonderful served immediately. They can also be cooled on a wire rack to be served the same day. Leftovers should be individually wrapped and frozen.