In a large mixing bowl, whisk together the flour, yeast, and salt until well combined.

Add the warm water to the dry ingredients and stir until a shaggy dough forms.

Cover the bowl with a kitchen towel and let the dough rise at room temperature for 12-18 hours, until it has doubled in size and is bubbly.

After the dough has risen, turn it out onto a well-floured surface and divide it into 8 equal pieces.

Shape each piece into a ball and place them on a baking sheet lined with parchment paper.

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

Preheat the oven to 450°F (232°C).

Bake the rolls for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Remove the rolls from the oven and let them cool on a wire rack for at least 10 minutes before serving.