Mix yeast, sugar and water in 2 cup measuring cup and stir to dissolve.

Combine all purpose flour and salt in large bowl and whisk to combine.

Pour yeast and water mixture into flour and stir with silicone spatula or spoon until well combined. The mixture will seem dry and stiff but this is okay.

Cover the bowl tightly with two layers of plastic wrap and drape with a clean kitchen towel and let rest (out of direct sunlight) at room temperature for 24 hours.

After 24 hours the dough should look bubbly and expanded. Wet hand with cold water to prevent sticking and pull the sides of the dough up slightly and towards the center, working your way all the way around the bowl in small sections 1 time. Wet hands whenever you experience sticking and gently loosen the dough from the bottom of the bowl and flip over once. Cover the bowl with plastic wrap and let rest for 30 minutes at room temperature.

Turn the dough out onto a clean, well floured work surface and flour the top of the dough. Use a dough or bench scraper or sharp knife to gently divide the dough into 12 portions, each weighing approximately 59-60 grams. Keep your portions in order and work from first portioned to last portioned for the pre-shaping and final shaping steps.

Pre-shaping: Gently shape each portion into a ball by gathering the edges of the portions of dough together in the center and pinching the edges together like your making a draw string purse. DO NOT PUSH DOWN ON THE DOUGH! Use a bench scraper to flip the dough ball over and return to a its place on a floured surface. Repeat this pre-shaping with all of the portions of dough, cover with a clean kitchen towel that’s been lightly dusted with flour and let rest on the work surface for 20 minutes.

Final Shaping: After 20 minutes, uncover one dough ball at a time and place seam side down on a lightly floured surface. Use a bench scraper to rotate and push under the dough ball with one hand, while simultaneously pushing under the dough and towards the bench scraper with the opposite hand. This tightens the dough balls slightly. Transfer to an upside down rimmed baking sheet that has been lined with parchment paper. Repeat this with all of the dough balls.

Proofing: Cover the rolls with a towel and let proof at room temperature (about 74º Fahrenheit) until slightly puffed, spread out in size and a gently poke leaves an indent that slowly springs back—about 1 ½-2 hours.

In the last 20 minutes of proofing, place a small empty sauce pan on the bottom rack of your oven and preheat your oven to 475ºF. Heat a kettle of water on the stove.

Scoring: Slice the center of the tops of the rolls with a very sharp paring knife or lame. Hold the knife or lame at a 30 degree angle while cutting in short decisive strokes, making sure to cut ⅛-¼ inch deep across the entire width of the roll leaving just ¼ inch uncut on each end of the slit.

Carefully transfer the upside down baking sheet with the rolls to the center of your preheated oven and carefully pour ½-1 cup of boiling water into the hot, empty saucepan on the bottom rack and close the door of the oven quickly to trap the steam. Bake for 18 minutes, rotating the tray halfway through baking until the rolls have risen and are golden brown.

Transfer rolls to a cooling rack and serve while still slightly warm. These rolls are crispiest when fresh out of the oven. To make ahead: Store completely cooled rolls in an air tight container and place cold rolls on a parchment lined baking sheet and return to a 425º F oven for 5-7 minutes to re-crisp right before serving.