In a large bowl, mix the bread flour, yeast, salt and sugar. Add the water and mix with a spoon or spatula until the dough is formed.

Using your stand mixer or on a clean and floured surface, knead the dough until smooth and tacky. If you’re using a stand mixer, knead it for 6 minutes. If you don’t have it, or just prefer doing it by hand, knead for 8 to 10 minutes, or until dough is smooth and don’t stick into working surface anymore. If using a stand mix, dough should be smooth and will come out of the bowl easily after 6 minutes.

Transfer the dough to a clean bowl, covering with a plastic wrap or kitchen towel to prevent the top from drying out. Let it rise for 30 minutes.

On a floured surface, remove the dough from the bowl and portion into 8, 10 or 12 pieces. Roll flat each piece and then tightly roll it up, tucking in and sealing the edges so you get an evenly cylinder.

Place your shaped rolls into a prepared sheet pan for the second rise (I usually line mine with parchment paper and flour it lightly before placing the buns). Flour lightly the top of each roll if you prefer to cover it with plastic wrap, to prevent it from sticking. Or just use a kitchen towel to cover your rolls - I don’t flour the rolls when using a towel. Let it rise for another 1 hour and a half.

30 minutes before baking your rolls, preheat your oven to 400°F, oven rack in the middle shelf. Place a baking pan on the bottom shelf as well.

Just before baking, score your rolls with a single vertical cut and spray with water the top of your rolls.

Add one cup of water to the heated baking pan on the bottom shelf to create steam, place your rolls into middle shelf and close the oven door.

Bake the sandwich rolls for 15 minutes, or until they are golden brown on top and sides.

Optional: 3 minutes before they're done, spray them again on top (inside the oven) with water to boost the crust.

When done, remove them from the oven and sheet pan, placing them into a cooling rack. Wait for them to cool, at least 5 minutes, before serving.