I managed to streamline this process a little. First two times, I made it exactly as the recipe said.

The third time, I felt a little time crush, so I put the starter in my oven on "Proof" - 125 F. In two hours, it became as bubbly and puffy as overnight on the counter. Then, I made the dough in my bread machine, leaving it for an additional hour, as suggested. I shaped the rolls, covered them and, again, used the oven on "Proof" for 90 minutes. Then I baked the rolls, with a pan of boiling water beneath them.

Results? Spectacular. As good as the original recipe, with only one "flaw" - some of the rolls formed little bumps. They didn't make a difference in taste or texture.

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