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Mix all ingredients together in a bowl. Knead until ingredients are well incorporated and a smooth dough forms- about 7 minutes by hand or 5 minutes in stand mixer. Dough will be slightly sticky, but should no longer be sticking to your hands.
Cover dough with lid or damp towel, and let rise for about 8 hours at room temperature. Dough should double in this time. Optional-if you need more time, stick in the fridge after the first couple hours.
After dough has doubled, dump out on to a lightly floured surface and divide into 6-8 pieces. (Let come to room temperature first, if refrigerated). Use flour as needed to prevent sticking.
Flatten each chunk of dough, pushing out any air bubbles and make into a rectangle. Roll dough up into a log, pinching the seams closed. Place on lined sheet pan, leaving at least 2 inches of space between each roll.
Cover rolls with a damp towel and let rise until doubled. This can take anywhere from 2-4+ hours, depending on the temperature of your room. Don't underproof, or they will be dense.
Preheat oven to 375°.
When dough has risen, slash down the middle of each roll with a bread lame or sharp knife.
Bake at 375° for 18-22 minutes, until golden brown.