1) Into a bowl big enough to hold all ingredients, plus additional room for rising, combine all ingredients. With a wooden spoon, mix well enough that no dry patches of flour are left. Roughly 20-30 strokes. (Dough will be a little lumpy, but incorporated if you need a little more water add a bit more, one tablespoon at a time until it has no dry spots)
2) Next, place a towel or plastic wrap over the bowl, and let the dough rest for 30 minutes.
3) Give the dough 20-30 more strokes, then cover, and let it rest again for 30 minutes.
4) Repeat step 3 one more time (dough should be much smoother looking and less craggy by now), then cover again and let rest and rise for approximately 1 hours in a pre-heated 170 degree oven that has been turned off after it has reached temperature. This process speeds up the rise time by almost 1 hour....JUST DON'T FORGET TO TURN IT OFF!
5) After 1 hour, the dough will have risen, a bit, but not as much as a regular bread (remember we put the yeast in with cool water). The dough will still be slightly sticky but workable with greased or wet hands.
6) Now the fun part: Place the dough on a lightly floured work surface and divide it into 5-6 pieces that will be long enough to form a 6"-7" roll.
7) With your hands, without fully deflating the dough, gently work each piece into a log about 6"-7" long and 1/2" high. Keep your hands wet or oiled so you won't end up with a sticky mess on your hands.
8) Transfer the raw rolls to a parchment-lined, floured pan, spacing at least 1" apart. If they "grow" together, no problem. You can either cut or pull them apart like a hamburger bun you (gasp) buy at the store.
9) For the final rise, lightly spray the rolls with oil, then cover the pan(s) depending if you needed one or two pans for the rolls, with a loose towel into the pre-heated, but turned off, 170 degree oven. Let them rise until they are puffier but no where near doubled in size, 1-2 hours.
10) Remove rolls from preheated oven, then turn the oven onto 475 degrees to get ready to bake. While waiting for the pre-heated oven, uncover rolls and spritz each with water, or put a pan of boiling water in the oven before baking, while the oven is pre-heating. This keeps the oven moist instead of dry.
11) Bake the rolls for 12-15 minutes, or until until they're a golden brown (as pictured). Remove from oven, and transfer them to a rack to cool. Enjoy!