In a large mixing bowl, combine the bread flour, salt, sugar, and active dry yeast. Gradually pour in the lukewarm water while stirring with a wooden spoon to form a shaggy dough.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm area for 1 to 2 hours, until doubled.

Once risen, punch down the dough and divide it into 12 equal pieces, shaping each into a tight ball.

Arrange the shaped rolls on a parchment-lined baking sheet and let them rise for an additional 30 to 45 minutes.

Preheat your oven to 425°F (220°C) and place a dish of water at the bottom for steam.

Score the tops of the rolls and bake for 15 to 20 minutes until golden brown.

Remove from the oven and cool for about 5–10 minutes before serving.