For these rolls I used the same recipe as my no knead bread recipe posted on May 27th 2010.
The only thing I did differently was form pieces of dough into balls and I placed them on a silpat lined pan, sprinkled the tops with corn meal and snipped the tops with a scissors. Crunchy!
3 cups bread flour
¼ teaspoon instant yeast
1 1/4 teaspoon salt
1-1/3 cups lukewarm water
In a large bowl combine all ingredients. It will form a very sticky shaggy dough. Cover with plastic and leave on your counter or a warm, draft-free place for 12 hours. I let this dough rise for 6 hours and it turned out just fine.
Turn dough out on a well-floured surface and form into round balls. Place on a silpat lined pan or you could use parchment paper. Cover and let rise for 1 hour. Bake at 400 for 25-30 minutes.