In a large bowl, combine bread flour, instant yeast, light brown sugar, and salt.

Create a well in the center and pour in tepid water.

Stir to form a soft dough.

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

Place the dough in an oiled bowl and turn to coat.

Cover the bowl with plastic wrap and let it stand in a warm place for 1 hour, or until doubled in size.

Punch down the dough to release the air.

Divide the dough into 16 equal pieces.

Shape each piece into a ball.

Arrange the dough balls on two lightly oiled baking sheets, spacing them about 2 inches (5cm) apart.

Cover the baking sheets loosely with plastic wrap and let the dough stand until puffy, about 30 minutes.

Preheat the oven to 400F (200C).

Bake for 20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.