In a large bowl, combine the flour, salt, and yeast, stirring until everything is evenly mixed.

Add the warm water and stir until a sticky dough forms.

Turn the dough out onto a lightly floured surface and knead using a stretch and fold method. The dough will be sticky, but try to add as little extra flour as possible.

Knead for 8-10 minutes until the dough becomes smooth and elastic.

Stretch the dough out and sprinkle the chopped walnuts on top. Fold the dough over and continue kneading until the walnuts are well distributed throughout.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 ½ to 2 hours.

Once risen, turn the dough out onto a lightly floured surface and divide it into 10 even pieces.

Tuck the edges of each piece into the center to form a ball, making sure the walnuts stay inside the dough.

Place the dough balls on a parchment-lined baking sheet, leaving some space between them. Cover and let them rise again for 45-60 minutes, until they double in size.

When the dough is almost ready, preheat your oven to 415°F. Place an extra baking pan or cast-iron skillet on the lower rack of the oven to heat up.

Use a sharp knife or razor to slice a deep line across the top of each roll.

Just before placing the rolls in the oven, throw a couple of ice cubes into the heated pan to create steam.

Bake for 25-30 minutes, until the rolls are golden brown and firm all around.

Remove from the oven and let the rolls cool completely before eating. They are best enjoyed within 2 days of baking and can be stored at room temperature in a sealed container.