Mix water, yeast, salt, sugar, and oil in a bowl and stir lightly.

Add the flour gradually.

When all the flour is mixed in, the dough will be sticky and a bit elastic.

Cover the dough with plastic wrap and let it sit at room temperature overnight.

The next morning, turn the dough out onto a floured surface.

Fold the dough over itself 2-3 times until it forms a small loaf.

Divide the dough into 6 pieces and place the small rolls on a baking sheet with parchment paper.

Place them in a cold oven and set the oven to 230 degrees Celsius (446 degrees Fahrenheit) (conventional oven).

Bake the rolls for about 20 minutes, or until they are golden and crispy on the outside.

Let the rolls cool slightly on a cooling rack before serving.