Further to the "Brotchen Experiment"... Ruck-Zuck Weckerl
Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275  on the German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment 
I've made these before, but last Sunday had another try, this time pre-fermenting about half the flour overnight. It did no harm to the recipe at all. They look great, they taste great but the lack of oven spring means that they're too dense. However, the taste really is lovely, even after 3 days when they're stale. I really like the shine on them from the starch water.
I will definitely keep making these till I work out how to do them perfectly in my oven.
Don't write to me about steam (which, clearly, is what's required here) - unless you have a solution for a gas oven that vents all steam instantly and is so unevenly hot that a pan at the bottom of the oven doesn't get hot enough to evaporate water, while at the top everything turns to charcoal.