In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Mix well.

Gradually add the water while mixing until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and turn it out onto a floured surface.

Divide the dough into 12 equal pieces and shape each piece into a ball.

Place the rolls on a baking sheet lined with parchment paper, leaving space between them.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 220°C (425°F).

Just before baking, make a small slash on top of each roll and dust with flour.

Place a small oven-safe dish with water in the oven to create steam.

Bake the rolls for 20-25 minutes until golden brown and crusty.

Remove the rolls from the oven and let them cool on a wire rack before serving.