No Knead Rustic Rolls

No Knead Rustic Rolls 2 C. warm tap water 1/2 T. instant yeast 3 1/4 C. all purpose flour 1/2 tsp. salt In a large glass bowl add the water and yeast and mix with a wooden spoon to dissolve the yeast. Use the same spoon to stir in the flour, a little at a time along with the salt. After all the flour is added the dough will seem really loose, it's supposed to be. Cover the bowl tightly with plastic wrap and set in a dark place for 2 hours. The dough will look foamy like a starter would and push against the plastic wrap. Turn the dough out onto a well floured surface, adding just enough flour to be able to hold it together, not much at all. Pinch off 9 even pieces and shape into a round, they will not be firm like a normal dough, they are soft and loose. Place the rounds in a greased 12" iron skillet. Let rest for 30 minutes. Place an oven safe dish ( I used a metal loaf pan) filled with hot water on the top shelf (under the broiler) as it preheats to 450 degrees. Place the skillet on the lower shelf of the oven and bake for 27-30 minutes until golden. NOTE: The water in the oven crisps the outside of the roll keeping the inside nice and moist.