Each roll turned out light with good flavor, a crisp crust and a chewy interior. Fresh and hot just out of the oven was the best time to sample them. Maybe next time I will try to brush them with eggwash to give them a shinier crust similar to the dinner rolls at the ship. I used a combination of all purpose flour and white whole flour mixed with the sourdough starter for this batch. I also added a half cup of our favorite harvest grains, a blend of several kinds of seeds including flax and poppyseeds. They gave the rolls additional flavor and fiber. With good butter and a hot cup of coffee, these rolls also made my everyday breakfasts something to look forward to and enjoy.