In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well using a wooden spoon or dough scraper to ensure all dry ingredients are combined.

Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.

Once combined, cover the bowl with plastic wrap or a clean kitchen towel, and let it sit at room temperature for about 1 hour, or until the dough has doubled in size.

Preheat your oven to 425°F (220°C). If using a Dutch oven or baking stone, place it in the oven to preheat as well.

After the dough has risen, turn it out onto a lightly floured surface. Gently deflate the dough and divide it into 12 equal pieces. Shape each piece into a round roll by tucking the edges under.

Place the rolls on a baking sheet lined with parchment paper, ensuring they are spaced apart. Cover them with a towel and let them rest for another 30 minutes to rise slightly.

If desired, you can score the tops of the rolls with a razor blade or sharp knife for decoration and to allow steam to escape during baking.

Optionally, for a crustier finish, place a pan of hot water in the bottom of the oven while baking.

Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Once baked, remove the rolls from the oven and let them cool on a wire rack before serving.