Easy Artisan Rolls

1. In a large bowl, combine the flour, salt, and yeast. Mix with a wooden spoon. Add the warm water and stir until a shaggy dough ball forms, about 1 min. Cover with a clean kitchen towel and let rise in a warm corner of your kitchen until it doubles in size, about 2 hours.
2. Lightly flour a large cutting board or clean surface, then place the dough onto it. Dust your hands with flour to prevent sticking. Knead the dough by pressing down with the heels of your hands, folding it back over itself, and giving it a quarter turn. Continue kneading until smooth, about 3 mins.
3. Using a sharp knife, divide the dough into 8 equal pieces. Cup your hands around each piece and gently tuck the edges under while rotating to form a tight, smooth ball. Arrange on a parchment-lined sheet pan, leaving at least 1 inch between rolls. Cover loosely with a kitchen towel and let rise for 30 mins. Meanwhile, preheat the oven to 450F with a heavy metal or cast iron pan on the bottom rack.
4. Just before baking, use scissors or a sharp knife each roll to cut a slit on top of each roll. Place the baking sheet on the center rack, then carefully pour 1 cup hot water into the preheated pan on the bottom rack. Immediately close the oven door to trap steam. Bake for 18–20 mins.
5. Reduce the oven temperature to 425F, carefully remove the steam pan, and continue baking until the rolls are deep golden brown and crusty, 5-8 mins more.
6. Transfer to a wire rack to cool for 5 mins. Serve warm with butter and flaky salt. Enjoy!