Hi Keri, converting your bread recipe to rolls is also an opportunity to consider what type of crust you want. If you're looking for a softer roll, then feel free to reduce the baking temperature to between 350-375F, which will also eliminate the necessity for steam. You might, instead, want to do a light egg wash and sprinkle the top of the rolls with seeds or oats. For this baking method I would think your rolls will take between 20-30 minutes, but start checking around 15 and adjust the timer from there. On the other hand, if you want your rolls to remain crusty, you could bake them at 400F with added steam. For this baking method, the baking time will obviously be a bit shorter, but I would still start checking in around 15 minutes. If the rolls are very moist and dense, you might want to reduce the baking temperature to 375F at that point, and reset the timer from there. 

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