No Knead Sandwich Rolls in 40 Minutes

Instructions:

1. Combine the bread flour, instant yeast, and fine sea salt in a large mixing bowl.
2. Stir in the warm water and honey until a shaggy, sticky dough forms and no dry flour pockets remain.
3. Cover the bowl tightly with plastic wrap and leave at room temperature for 12 to 18 hours until the dough has doubled in size and the surface is dotted with bubbles.
4. Gently scrape the dough onto a floured surface and divide into 8 equal portions.
5. Fold the edges of each portion toward the center and roll into cylinders approximately 5 inches long.
6. Place rolls on a parchment-lined baking sheet, leaving 2 inches of space between them, and let rest for 30 minutes.
7. Preheat the oven to 400°F (200°C).
8. Brush the tops of the rolls with melted unsalted butter.
9. Bake for 18–22 minutes until the crust is a deep mahogany-colored gold and the bottom sounds hollow when tapped.
10. Remove from the oven and immediately sprinkle with flaky sea salt.