Can anyone recommend a French-style dinner roll recipe? Something that is crusty (but also relatively easy to tear), has an airy crumb and preferably uses some percentage of whole wheat/rye flour. I've tried making rolls from my two standard sourdoughs (pain au levain complet et pain au levain from Leader's books) but, while the bread is great, the crust is simply too strong to tear when formed into a 3 oz roll and baked at 400F. I've not tried substituting pate fermentee for stiff levain but I have thought about it. At this point, my next attempt will be pain du campain from BBA or one of the liquid levain recipes from Leader's Bread Alone. Any other thoughts are greatly appreciated!