In the bowl of a stand mixer, mix all the dough ingredients together, using 6 cups (25-½ oz, 723g) of the flour. Knead the dough with the dough hook (or turn onto a lightly floured work surface to knead by hand) until you have a smooth, yet slack dough. Add more flour only as necessary in two tablespoon increments to make a smooth, satiny, elastic dough. The dough should definitely be on the slack side, but not oozy (see Recipe Notes).
Place the dough in an oiled bowl and cover. Let it rise in a warm spot for about 1-2 hours, or until it doubles in size. You can use a controlled-temperature bread proofer or just the oven with the light turned on.
Gently deflate the dough and turn it onto a lightly floured work surface.
Pat the dough into a rectangle about 9- x 16-inches. Cut into twelve 3- x 4-inch rolls using a bench scraper or chef’s knife. Try to make the rolls approximately the same size, but don’t stress about exact measurements.
Place the rolls on two half sheet baking pans lined with Silpat silicone mats or parchment paper, six to a sheet. Space the rolls a little…they'll need room for expansion. Cover the rolls with a towel and let them rise until puffy, about 30 minutes.
While the rolls rise, preheat the oven to 425°F. Place a large frying pan filled with water in the bottom of the oven (off to one side). The water will warm while the oven is heating, creating a steamy environment so the crusts gets nice and brown.
Spray the loaves with water and sift a thin layer of flour on top. Bake the rolls for 15 minutes, then rotate the baking sheets, working quickly (see Recipe Notes). Lower the oven temperature to 375°F, and bake for an additional 15 to 20 minutes, until the rolls are a deep golden brown.
Remove the rolls from the oven, turn off the oven, and return the rolls to the oven with its door cracked open a couple of inches. Let rolls cool completely in the cooling oven.