In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute.

Add warm water and stir until a sticky dough forms.

Turn the dough onto a lightly floured surface.

Knead using a stretch-and-fold method for 8–10 minutes until smooth and elastic.

Stretch the dough out, sprinkle chopped walnuts over the surface, then fold and knead until evenly distributed.

Place the dough in a lightly greased bowl or container.

Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.

Turn the dough onto a lightly floured surface and divide into 10 equal pieces.

Tuck the edges into the center to form balls, keeping most walnuts inside.

Place on a parchment-lined baking sheet with at least 3 inches space between each roll.

Cover and let rise again for 45–60 minutes until doubled.

Preheat the oven to 415°F (210°C).

Place one rack in the middle and another baking pan or cast-iron pan on the lower rack to heat.

Score the tops of each roll with a sharp knife or razor.

Prepare a few ice cubes.

Place the rolls in the oven.

Just before closing the oven door, toss the ice cubes into the hot lower pan to create steam.

Bake for 25–30 minutes until golden brown and firm.

Remove from the oven and allow to cool completely before serving.

Serve fresh.