In a large bowl, combine warm water and instant yeast. Let it sit for about 5 minutes until it becomes frothy.

Gradually stir in the salt and flour, one cup at a time, until a shaggy dough starts to form.

Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic.

Form the dough into a ball and place it in a large bowl greased with olive oil. Cover it with a damp cloth and let it rise for 1-2 hours, or until it doubles in size.

After the dough has risen, punch it down to release excess air. Divide it into equal pieces, roll them into balls, and place them on a baking sheet lined with parchment paper.

Cover the rolls with the damp cloth again and let them rise for another 30-45 minutes, until they double in size once more.

While the rolls are rising, preheat your oven to 425°F (220°C).

Bake the rolls in the preheated oven for 15-20 minutes or until they turn golden brown and sound hollow when tapped on the bottom.

Let the rolls cool on a wire rack, then serve warm with your favorite toppings.