Prepare the Dough:
In a large bowl, combine the bread flour and sea salt. Whisk to combine.
Measure the hot water and let it rest for a minute or two. Add the yeast and whisk to activate the yeast for 30 seconds to 1 minute.
Pour the yeast mixture over the flour and gently mix with a spatula. The dough will be shaggy and sticky.
Add the olive oil and fold it into the dough gently, ensuring not to press the dough down too much.

Rest the Dough:
Cover the dough with a kitchen towel and let it rest in a warm spot (out of direct sunlight) for 1 hour and 30 minutes.

Fold the Dough:
After 1 ½ hours, uncover the dough. Gently lift the dough from the bottom and fold it over the top. Repeat this process 4 times, folding all sides of the dough.
Let the dough rest for another 30 minutes.
Repeat this folding process two more times, for a total of 3 sets of 30-minute rests.

Shape the Rolls:
Lightly flour a piece of parchment paper. Gently roll the dough out of the bowl and stretch it into a rectangle shape, avoiding kneading or pulling from the top to keep the air in the dough.
Use a dough cutter to slice the dough lengthwise, then cut into individual rolls (6–8 rolls depending on size and preference).
Gently separate the rolls from each other and pull the parchment paper with the rolls onto a baking sheet.

Final Rest and Baking:
Cover the rolls and let them rest for another 30-50 minutes. Meanwhile, preheat the oven to 420°F (215°C) and place a rimmed baking sheet on the lower rack of the oven.
Once the rolls have rested, uncover them and lightly spray the tops with water.
Place the rolls in the oven, adding about ½ cup of water to the rimmed baking sheet to create steam. Bake for 20-25 minutes, until golden brown.

Cooling:
Remove the rolls from the oven and let them rest for 1 hour before serving.