I've been working on making dinner rolls. Loosely based on floydm's kaiser rolls (which are based on the BBA rolls). What I've done though is use my sourdough starter to build the recipe.
90 gm 100% hydration starter (20 gm starter + 35 gm AP flour + 35 gm water - about 8 hours at room temp)
454 gm KA unbleached AP flour
200 gm water
Autolyze 30 minutes. This is one issue - the flour/starter/water is pretty stiff. I had a difficult time mixing in the final water/salt/etc.
9 gm salt
14 gm sugar
10 gm malt powder
14 gm oil
27 gm final water
1 egg white
mixed in KA mixer and flour added until the dough formed a decent ball. Probably 40-50 gms added flour. I had to break up the autolyzed dough by hand, the mixer and dough hook weren't getting it done.
2 hour bulk proof
Separated and rest for 10 minutes
Formed into 8 rolls - flattened slightly and folded to center.
1 hour rest top down on parchment paper with poppy seeds
Turned over, covered with plastic wrap and retarded overnight in the refrigerator.
25 minutes on a baking stone at 425F
Very tasty - a little dense. Decent amount of oven spring, but the rolls are somewhat flattened, not roundish like the hard rolls I remember. I'm not sure I saw a 2x doubling on the 2 hour bulk proof. I need a better proofing container and / or a better eye I guess.