If you don’t have a long morning available, start these yeast-risen rolls the night before—just shape them and let them rise slowly in the fridge.
Put the flour in the bowl of a stand mixer (or a large bowl), make a well in the center, and add the water, yeast, and sugar to the well. Mix with the dough hook (or by hand), adding the salt as you mix. Knead in the mixer on low speed (or by hand on a work surface) for 5 (or 10) minutes, until smooth, adding a little more flour, if needed. Cover the dough with an overturned bowl and let rise until doubled, 1 to 2 hours.
Divide into 8 portions and roll into balls. Generously butter a pie dish or similar baking dish and arrange the balls in the dish; they should almost touch one another. (I put one in the center, and the rest in a circle surrounding it.) Drizzle the butter over the balls and gently rub with your fingers (or use a brush) to coat them. Cover the dish with plastic and either let rise for 30 minutes or refrigerate until ready to bake.
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