Baking Temps and Times for Rolls

In the formula for 66% sourdough rye in Hamelman's "Bread" he notes that 66% rye is about the max rye content for rolls, or else the roll becomes all crust and no crumb.  Here is the formula (for loaves) with the note about rolls:

66% Sourdough Rye - "Bread", 3rd ed

What would you suggest for baking temps, steam, and timings for making rolls (~100g) with this dough? Is the receding oven typical for rye loaves necessary for rolls?  

Thanks