I made these about a week ago, to go with my version of cassoulet.
It’s a good recipe, though I used the recipe writer’s suggestion of 1/2 white and 1/2 wheat flour, and I used brown sugar, not white, and the wheat flavor entirely masked any of the sourdough. I haven’t loved the flavor of the starter I’m using. I’m finding that it’s not very flavorful, generally. I may start experimenting with it, to see if I can’t develop its flavor better.
Here are some process photos.
I was very pleased with how well they rose, and how much better of a rhythm was possible. I made the dough on a Sunday night, let it rise overnight, made the rolls before work, let them rise all day, and baked them for dinner.