These are just the most amazing rolls I've ever made! Thank you so much for the recipe/tutorial! I'm used to making sourdough bread every week (which takes about two full days from beginning to end), so the time involved didn't bother me, and it's really not at all labour-intensive. We're vegan, so I just spritzed the rolls with water several times during the baking process, and it seemed to yield the same crust as described and photographed in the original recipe. They are *exactly* the rolls I had been seeking: the blistered, crunchy exterior and the moist, fluffy, and slightly tangy interior are the stuff of which memories are made. They're just a perfect all-around roll and--per my husband's plea--are destined to become part of the usual weekly baking rotation. :)

• Reply