MAKES 16 ROLLS
1. After final rise in step 3, transfer dough to lightly floured counter and gently stretch into 12 by 6-inch rectangle. Divide dough in half widthwise, then divide each half into 8 pieces (you should have 16 pieces). Loosely shape each piece into ball, cover with plastic wrap and let rest for 15 minutes. Loosely cup hand around each piece of dough (not directly over it) and, without applying pressure, move hand in small circular motions to form smooth, taut round. Arrange shaped rolls on 2 parchment paper–lined rimmed baking sheets and cover with plastic. Let rise until doubled in size, about 1 hour. (Dough should barely spring back when poked with knuckle.)
2. Thirty minutes before baking, adjust oven racks to upper-middle and lower-middle positions and heat oven to 500 degrees. Spray rolls lightly with water and place sheets in oven. Bake for 5 minutes, spraying rolls with water twice more. Reduce oven temperature to 400 degrees and continue to bake until rolls are deep golden brown, 15 to 20 minutes, switching and rotating sheets halfway through baking. Transfer rolls to wire rack and let cool to room temperature, about 1 hour, before serving.