We're so glad to hear that you enjoy PJ's articles, Erin! We think that adding rye and sourdough discard to the Crusty European-Style Hard Rolls would be just fine. We'd start with the 25% so you can get a feel for the dough and how it changes, then go from there on future bakes if you want a more prominent flavor. To avoid getting stressed out by working with the sticky dough, try wetting your hands rather than flouring them to prevent sticking and to make handling the dough more manageable. We hope this helps and happy baking! 

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