Dissolve the yeast in the lukewarm water.
Add salt.
Once the yeast is dissolved, add all the flour and stir the dough with a wooden spoon until it forms a smooth mass.
The dough should be sticky.
Cover the bowl and place it in the refrigerator until the next day.
If you mix the dough in the evening, the rolls will be ready to bake the next morning.
If you mix the dough in the morning, you can bake the rolls that same evening.
Baking
Drop spoonfuls of dough onto a baking sheet or shape into long baguettes.
If you dip your fingers in cold water, the dough will stick less.
You can also use two spoons to avoid sticky fingers altogether.
Bake the rolls for about 20 minutes at 250 degrees Celsius (482 degrees Fahrenheit) in a preheated oven.
