Steps

• In the mixer bowl, with the paddle or K hook, dissolve the yeast in the 3/4 cup of room temperature water, add the flour, and start kneading. From the remaining water, remove a couple of teaspoons and use them to dissolve the salt. When the dough becomes smooth, continue with the remaining water, pouring it slowly and a little at a time: it must absorb the previous one before adding the next. Also, add the water with the salt. Finish with the extra virgin olive oil. Form a round dough ball and transfer it inside a covered bowl. Let it rest for thirty minutes, then perform a strengthening fold using a little flour if necessary. Place it back in the bowl and repeat with another fold. Place the dough back in the bowl and let it rise until doubled (in my case, the temperature caused it to take over four hours). Turn the dough onto a lightly floured surface, carefully stretching it a little without deflating it too much, and cut it using the dough scraper into ten small parts (they should weigh about 50 grams each). Form the rolls by pinching the edges upwards and place them inside the mold with the seam side up. Cover them with a cloth and let them rise until doubled (about two hours). Preheat the oven to 464°F and bake the rolls for 18/20 minutes, spraying water on the bottom of the oven two or three times during the first ten minutes of baking. Let them cool on a rack before cutting.