Mix ingredients. Combine your ingredients in a large bowl just to make sure all the flour gets hydrated. If you need to add a tiny bit more flour or water, do so now. The dough should be slightly tacky but not sticking to your hands and there should be no dry bits that don't get mixed in.
Knead. Knead by hand, stand mixer, or bread machine on the dough cycle, until dough is smooth, stretchy, and "windows" appear in the dough when it is stretched out.
First rise. Place dough into an oiled bowl, cover tightly, and place in a warm place until roughly doubled in size.
Divide and shape. Divide into 10 equal pieces using a sharp knife. Shape into rolls, pinching the bottoms until the tops are smooth. Prepare your baking sheet by either spraying with non-stick spray or covering with parchment, then dust with cornmeal. Rub flour on top of the rolls. Place them on the baking sheet, slashing a diagonal line with a sharp knife.
Second rise. Cover rolls with greased plastic wrap, and put in a warm place to rise. When they look very puffy, remove the plastic wrap. Towards the end of the rising time, preheat the oven to 450, and place a spare empty baking sheet with a lip in the oven. When the oven has preheated, pour 1 cup of water onto the spare baking sheet to create steam. It may buckle. This is okay.
Bake. Bake for 16-17 minutes (18-19 if you are doing 8 larger rolls). When done, they will have slightly browned bottoms and feel light for their size. Cool and use immediately or freeze.