In a large bowl, combine the active starter, bread flour, water, and sugar. Mix until a shaggy and slightly sticky dough forms.
Cover it for 30 minutes in a warm spot.
Sprinkle the salt and rapid rise yeast over the dough. Use your fingers and thumbs to massage in the salt and yeast, do some stretch and folds, and then knead it for 3-5 minutes. Make sure you don't have any yeast and salt pockets in the dough by really using your thumbs and fingers to massage it throughout.
Cover it for 1 hour in a warm spot. You want it to be almost doubled in size.
Turn the dough out onto the counter and cut it into 8 equal pieces.
Bring the dough into the middle by pulling it with your fingers. This will give you a nice and round top.
Prepare your baking sheet by putting parchment paper on it and dusting the parchment paper with cornmeal.
Put the rolls onto the prepared baking sheet with the smooth side facing up.
Dust the rolls with flour and use your fingers to spread it evenly over the top. Slash the dough with a lame or a sharp knife down the middle.
Cover the dough with wax paper, greased plastic wrap, or a clean towel for one hour in a warm place.
Preheat the oven to 450° and place a baking sheet with a lip of the lowest rack to heat up. We are going to pour a cup of water in this during baking to produce steam to get that spring in the rolls.
Once the oven is preheated and the rolls have risen, quickly pour 1 cup of water into the pan with the lip and put the rolls in the oven.
Bake them for 15-17 minutes. They will be golden brown on the outside.
You can let them cool on a wire rack or not. I love them right of the oven and warm with some butter. YUM!
