I added my starter, and these rolls were KILLER! Exactly like described...I doubled the recipe and tomorrow I am making the other half with a 24 hour refrigerated dough....(because I just have to try it). These truly are a perfect Italian hoagie style sandwich roll...not too much bread, nice and domed. Gorgeous color. Nice chew, but you don't have to wrestle. I covered my baking pan with a large aluminum foil serving pan for the first 10 minutes with ice thrown on the baking sheet. Took it off and let it continue to brown...nice fermentation bubbles came up. There should be even more with an overnight rest....Thank you SO much. Tell King Arthur to give you a substantial raise! Wendy

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