I made a version of these today, but since my kids are vegan, I used a butter alternative and eliminated the egg. I added a teaspoon of diastatic malt powder, since I think it's contributed to shiny, golden tops before. I can't say if it resulted in rolls any more golden than yours, PJ. The pan at the back of the oven has a little more color than the pan at the front. They are delicious and wonderful, even w/o the egg and real butter (sigh . . .). I also used bread flour, as our AP is running low and flour is hard to find these days! I used a tiny bit more water to compensate. Thank you for a wonderful recipe. I am always on the lookout for ways to use starter "discard."

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