Prepare the starter dough. Mix the instant yeast with the bread flour and cold water until combined. Cover and let rise for about 30 minutes if the weather is warm.

Once the starter dough is ready, prepare the bread dough. Add all the bread dough ingredients to a mixing bowl along with the starter dough.

Mix everything together, then use a stand mixer. Start on speed 2 for 3 minutes, then increase to speed 6 and mix for 7 minutes. Let the dough rest to avoid overheating, then mix again for another 7 minutes.

Cut the butter into small pieces and gradually add to the mixer. Mix for 3 more minutes. When the dough is smooth and no longer sticky, shape it into a ball and let it rest for 10 minutes until slightly risen. Then divide the dough into 8 equal pieces.

Shape each piece into a ball, placing the smooth side down. Roll each ball into a thin triangle, then roll up from the narrow end, pinching the seam to seal. Shape the ends to be slightly pointed.

Place all 8 shaped rolls on a baking tray and let rest for 5 minutes. Use a sharp knife to make a shallow curved slash on each roll to help them expand while baking.

Preheat the oven to 400°F (200°C) and place a pan of warm water inside. Before baking, spray water onto the slashed areas of the rolls. Bake for 10 minutes without opening the oven. Then lower the heat and bake for another 5 minutes. Total baking time is 15 minutes, until the rolls are golden and evenly baked.

Enjoy the hot, crispy rolls fresh from the oven with cold cuts, pâté, or sardines in tomato sauce for a delicious treat.