Pour cool tap water into a large metal or glass bowl. Add in yeast and salt stirring slightly.
Add in bread flour and stir with the handle of a wooden spoon or spatula until the ingredients come together in a mound. Cover with plastic wrap and let rest at room temperature for 8-24 hours, depending on your schedule.
After the dough has rested use the handle of the spoon to bring it together again. Dump the dough out onto a lightly floured work surface. If the dough is too sticky to handle sprinkle the top with a bit of flour and dust your hands.
Divide the dough into 8 large rolls or 12 smaller sized rolls and shape into a smooth ball. Place onto a parchment lined baking sheet and let rest for one hour.
Preheat oven to 450°F. Whisk egg white together with 1 tsp of water and brush over rolls. Sprinkle a little kosher salt over each roll and snip with scissors.
Bake for 20min or until golden brown. Serve warm.
