Sourdough Bread Rolls

It happened many times that I was returning from school with a colleague who was living nearby. We both had a few coins as pocket money from our parents to buy some food/snack if we would desire. But remember, we were during communist times were food shops were almost empty...there was no crackers, no chocolates or no sweet things to buy. On our way back home, in a small corner under a big tall building there was a little bread shop. Inside, one seller and empty shelves behind her. Not because of the hour but because bread was sold immediately after the truck transporting it was arriving. During the rest of the time, those shelves were empty. The only remaining pieces of bread on the counter were some bread rolls and some bread without salt (for people with health issues). They were super cheap (I remember even the price, 0.5 lei), with a straight line scoring in the middle. For 2 kids, hungry after one day of school, those rolls were heaven. When we were finding them because sometimes they were missing too.  We were buying one for each and before arriving home we were devouring every single bite. Just the bear naked bread rolls...

These are my memories with bread rolls and that is why they have a special meaning for me.

Yes, these ones in this recipe have seeds over. I couldn't have dreamed of bread rolls with seeds back then. They were simple with no attractive look on top though they were the best for me back then.

I tried to keep this recipe simple. I understand that for people not being obsessed with bread like me, doing stretch and folds, lamination and coil folds over a day it can be complicated. It can be also messy and requires a bit of space and organisation. But it should not be that complicated to have some gorgeous rolls, while still enjoying sourdough, on the table in 8 hours of proofing.