Generously spray a 12-cup muffin tin with cooking spray. Set aside.
Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside.
Sprinkle ¼ cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour (You may need a bit more flour). Divide the dough into 12 equal portions, each one about 3 ounces (or 82g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour.
Roll each portion of the dough in a little of the flour to coat. Holding a piece of dough in one hand, tuck the edges under, rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.) Turn the ball of dough over and pinch the tucked edges together (see picture above in the post). Place the dough in one of the prepared muffin cups, pinched side up. Repeat with all of the dough portions.
See Café Tips above in post for more detailed instructions and tips.