1. Mix warm water, yeast, and a pinch of sugar in a bowl and let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt, then add the yeast mixture.
3. Knead the dough by hand or with a stand mixer for about 8-10 minutes until smooth and elastic.
4. Cover the dough with a damp towel and let it rise for 1.5 to 2 hours until doubled in size.
5. Punch down the dough and transfer it to a floured surface.
6. Divide the dough into equal-sized portions and shape each into a tight ball by folding the edges underneath.
7. Place the shaped rolls on a baking sheet lined with parchment paper, leaving space between them.
8. Cover loosely with plastic wrap or a towel and let them rise for another 30-45 minutes.
9. Preheat the oven to 425°F (220°C) and place a pan of hot water on the bottom rack for steam.
10. Score the tops of the rolls with a sharp knife or lame for expansion.
11. Lightly brush with egg wash for shine or spray with water for a crustier texture.
12. Bake for 15-20 minutes until golden brown and crisp on the outside.
13. Remove from the oven and let the rolls cool slightly on a wire rack.
14. Serve warm or at room temperature as dinner rolls, sandwich rolls, or for dipping in soups.
15. Store leftovers in an airtight container or freeze for later use.