START THIS FIRST IT NEEDS TO RISE
1. Put the flour in a food processor. Add the salt and yeast and turn the machine on; with the machine running, pour about a cup of water through the feed tube. Process until the dough forms a ball, adding a tablespoon more water at a time until it becomes smooth; if the dough begins sticking to the side of the bowl, you’ve added too much water. No harm done: add 1/4 cup or so of flour and keep going. You’re looking for a moist, slightly shaggy but well-defined ball. The whole process should take about 30 seconds, and it will once you get good at it. If the dough is too dry, add water 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If it becomes too wet, add another tablespoon or two of flour and process briefly.

2. Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there. Either way, cover with a plastic bag or plastic wrap and let sit for at least an hour at room temperature.

3. Use a small strainer or your fingers to dust a little flour onto a counter or tabletop. Shape the dough into about 12 rolls, sprinkling with flour as necessary but keeping the flour to a minimum. Heat the oven to 400°F while you let the breads or rolls rise, in a cloth if you like, covered with a towel.

4. When you are ready to bake, slash the top of each roll once or twice with a razor blade or sharp knife. Bake on lightly oiled baking sheets. Turn the heat down to 375°F.

5. Bake until the crust is golden brown and the internal temperature of the bread is at least 210°F (it can be lower if you plan to reheat the bread later) or the loaves sound hollow when tapped, 18-20 minutes. Remove, spray with a bit of water if you would like a shinier crust, and cool on a wire rack.