Tried this with mixed results.
1. Took longer to get a color which did make the crust thicker. Not sure why they were taking a while to brown.
I did have a pan of water in the oven . Maybe my oven does is not the temp I think so will look into that.
The fridge stage was about 2.5 hours.
2. No shine with egg white. WHY? It does not look like the recipe picture. Just matte. I used 2 tbls of water and made egg frothy. It was shiney doing in the oven.

3. Low flavor. The house smells "yeasty" after baking but the rolls have a "meh" flavor, Not bad but nothing stood out and no fresh bread aroma which surprised me. Any idea why?

Yes the starter worked well, Yes they rose, yes they are soft inside, Yes, crusty and chewy. That is what I wanted but I wanted more flavor and a little shine.
I did use The bread flour . Does that make a difference ?

This recipe takes a long time to make for 12 rolls so I was hoping for more wow.

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