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PdfIn a large bowl combine water, sugar and yeast and allow to proof 5 minutes. Stir in flour and salt until the mixture is thick and sticky. No kneading is necessary!
Cover with plastic wrap and let rise until puffy and bubbly on top, about 3 hours. MAKE AHEAD: Alternatively, you can also let the dough rise overnight in the fridge.
Using a scraper, fold the dough over about 12 times, adding enough flour so that it doesn’t stick. Use the scraper to cut the dough into 12 equal pieces for rolls or 6 for buns. Flour your hands before shaping each piece into a ball.
Place the dough balls on a parchment-lined baking sheet and cover with a clean towel. Let rise until puffy, about 35 minutes. Meanwhile, preheat the oven to 425°F.
Bake for 20 to 25 minutes, or until golden brown. Serve warm. (Parbake 15 minutes)
MAKE AHEAD: Store bread rolls in a container at room temperature for up to 2 days or in the freezer for up to 1 month and re-crisp in a 325°F oven for 5 minutes from room temperature or about 15 minutes from frozen.