In a large bowl, combine the flour, water, active starter, and salt. Mix by hand or with a dough whisk until you see no dry bits. The dough will look shaggy and slightly sticky. Cover with a damp towel and rest in a warm place for 1 hour.

To build strength in your dough, perform 3 to 4 sets of stretch & folds, 1 hour apart: With wet hands, grab one side of the dough and stretch it upward. Fold it over itself. Rotate the bowl and repeat 4-6 times. With each set, the dough becomes smoother, more elastic, and easier to handle.

After the final fold, let the dough rise in a warm spot for 2-3 more hours, or until it’s noticeably puffy, jiggly when shaken, and 50-70% larger than when you started.

Turn the dough onto a lightly floured surface. Use a bench scraper to divide it into 24 pieces (about 80g each). To shape each roll: Fold the four corners of the dough into the center to create a loose ball. Flip seam-side down. Cup your hands around the dough and make small circular 'scooping' motions to build surface tension.

Lightly grease two muffin tins. Place one dough ball into each well. Cover with plastic wrap or a towel and refrigerate overnight (8-12 hours). The slow cold proof deepens flavor and gives you rolls with their best, fluffiest texture.

In the morning, preheat your oven to 450°F. Place an empty muffin tin on top of the rolls. This acts like a Dutch oven when baking a normal size loaf to trap steam and encourage an even rise.

Bake for 20 minutes at 450°F (covered). Then remove top pan and decrease the temp to 400°F and bake uncovered for another 20 minutes until golden. Let cool on a cooling rack for 10–15 minutes before serving.