Sift together 2 cups (350 g) bread flour, 2 teaspoons instant dry yeast, and ½ tablespoon salt into a bowl. Transfer the dry mixture to the mixer bowl (or work on your countertop if kneading by hand).

Add 1 cup ice-cold water (236 ml) to the flour. Start kneading at low speed with the dough hook. Scrape the sides as needed. If the dough looks too dry, add up to the two tablespoons of extra cold water.

Increase mixer speed to medium and knead for 10 minutes.

While the dough is kneading, line two baking sheets with parchment paper and grease the parchment, the baking sheets, your hands, and a clean countertop with a little oil.

Stop the mixer. Pour 1 tablespoon vegetable oil onto the dough. Resume kneading at low speed until the oil is incorporated (about 3 minutes).

Increase the mixer to medium and knead another 10 minutes, or until the dough passes the windowpane test. If it does not pass the windowpane test, knead an additional 5 minutes and recheck.

Grease your hands with oil. Turn the dough out onto the greased countertop and divide it into 6 equal pieces. Shape each piece into a thin roll roughly 1 inch (2.5 cm) in thickness (mini-baguette-type) and place them seam-side-down on one of the prepared baking sheets.

Cover the baking sheet with a clean cotton tea towel and let the rolls rise in a comfortable, draft-free place until doubled in size, about 60–90 minutes. Check at 60 minutes and then every 15 minutes if not yet doubled.

When the rolls are about 40 minutes into rising (or when they are nearing doubled size), preheat the oven to 350°F (177°C) for convection or 375°F (190°C) for a regular oven. Place a baking pan on the bottom rack and carefully pour 3 cups hot water into that pan so the oven will produce steam.

Once the rolls have doubled, remove the tea towel. Grease a piece of parchment paper and place it greased side-down over the rolls. Place the second greased baking sheet on top of the parchment without pressing down on the rolls.

Holding both baking sheets together, flip them so the rolls are now on the second sheet and the seams are facing up. Remove the top baking sheet and the parchment that was covering the rolls.

Fill a spray bottle with the 2 tablespoons room-temperature water and mist the rolls with a fine spray. Immediately place the baking sheet with the rolls in the center of the oven and close the door quickly to retain steam.

Bake for 20 minutes. If the bottom pan still contains water, carefully remove that pan from the oven.

Move the rolls to the top rack and continue baking another 7–10 minutes, or until they develop a golden-brown crust.

Remove the rolls from the oven and transfer them to a cooling rack before serving.