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Place all the ingredients in a large bowl or in the bowl of a stand mixer. Mix in the stand mixer or with your hand until a consistent dough forms. The dough can be slightly tacky but it shouldn't be wet.
Cover the bowl with cling wrap or a tight lid and let the dough stand overnight or for 8-10 hours on the countertop, if warm, or in a cold oven with the light on.
Punch down the risen dough and shape the dough into 12 equal-sized balls. Place the rolls 2 inches apart on a generously floured or parchment-lined baking sheet.
Dust the tops of the rolls with more flour, cover with a kitchen towel, and set aside to rise for 2 hours.
Fifteen minutes before the rise is done, preheat the oven to 425℉/220℃.
Just before putting the rolls in the oven, score the top of each roll using a sharp knife. Make the cut fast, to prevent the roll from deflating. Scoring gives the gases that form in the bread escape while baking and helps the rolls rise.
Place the rolls in the hot oven and bake 25-28 minutes or until the rolls are a light golden-brown and sound hollow when tapped. Remove the rolls from the oven and continue cooling on a rack.