If I could only keep one bread recipe, this would be it. Just in case something happens to Macheesmo's Rustic Roll site, I'm documenting it here.
Makes 16 Rolls
2 1/6 c water (I used whey from leftover yogurt.)
1/3 tsp yeast (I used 1/2 tsp)
2 c bread flour (I used a.p.)
2 c whole wheat flour
2 tsp Kosher salt (I used 1 tsp table.)
Mix up ingredients, but don't knead. Cover and leave on the counter overnight, 12 to 18 hours. Dust top with flour. Dump onto a baking sheet generously dusted with cornmeal or semolina. Sprinkle with flour and shape into a square. Let rise another 2 hours. Cut into 16 rolls. The original recipe says to bake at 500F for 35 to 40 minutes. I think these were only in the oven for 15-18 minutes. Transfer to a cooling rack.