Activate Yeast: Measure 240 grams of lukewarm water into a bowl. Sprinkle in 1 teaspoon of instant yeast and stir gently. Let sit for 2 minutes until bubbly.

Mix Dough: In a large bowl, combine 300 grams of flour and 1 teaspoon of salt. Make a well, pour the yeast mixture, and stir until a sticky dough forms. Cover with a damp cloth and let rise for 1 hour.

Stretch and Fold: Dampen hands, stretch and fold the dough from edges to center gently. Cover and rest for 30 minutes. Repeat this process two more times.

Shape Rolls: Transfer to a floured surface, shape into a rectangle and roll into a log. Cut into 4-5 pieces. Let rest for 40 minutes.

Bake: Preheat oven to 420°F. Place a pan of water in the oven. Transfer rolls to a baking tray and dust with flour. Bake for 20 minutes until golden brown.

Cool: Remove from oven, cool on a wire rack for 20 minutes before serving.