Measure the warm water in a small bowl and sprinkle the yeast on top.  Set aside.

Measure the bread flour into a large bowl and stir in the salt.

Make a well in the center of the flour mixture, and stir in the dissolved yeast.

Add the cool water, a little at a time, while stirring with your fingers in a clockwise direction.  (Pour the water into the center and work outward, letting the flour mixture come to you.)

Mix for 2 to 3 minutes, until all of the ingredients are incorporated, the grit of the salt is dissolved, and the dough forms a rough and shaggy mass.

Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

Sprinkle the work surface with flour and place the dough onto it.

With lightly floured hands, gently flatten the dough into a rectangle, with the short side facing you.

Use your fingers to flip the top edge of the dough down to just below the center, then flip the bottom edge up to just above the center.

Repeat this process for the right and left sides, then turn the dough over and dust off the flour.

Place the dough in a large oiled bowl, and cover with plastic wrap.

Allow it to rise for 1 to 2 hours, or until doubled in bulk.

Divide the dough equally into 24 small portions.

Roll each portion of dough into a tight ball, and place on a parchment lined baking sheet, loosely covered.

Allow to proof for 30 to 45 minutes, or until doubled in volume.

Preheat the oven to 480 degrees F, and place a pan of water on the bottom rack.

Lightly mist the back of your stencil with non-stick spray, and gently lay it over the unbaked bread dough.

Use a small sieve to sprinkle flour over the stencil.

Carefully remove the stencil, then bake the rolls for 28 to 32 minutes, or until puffed, crusty, and evenly browned.