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Freezing the second batch of rolls for a half hour didn't seem to make a lot of difference, I thought the crust was possibly a little crisper but that could have been due to baking time differences. The ones that had been in the freezer were a little easier to slash.
Neither batch had the eggshell-like crust that is my Grail. But they're pretty good rolls, the overnight sponge gives them some of the blistering of sourdough without the full-out sourdough texture and taste.
We'll see what happens with them when I try to reheat them tomorrow. I put them in breathable (microperforated) bags for the night.
The ones on the left were the ones that spent a half hour in the freezer. They might not be quite as tall, I didn't try to measure them.
They weigh about 62 grams each after baking, a good size for a dinner roll.
I made these in the small oven, so they didn't get steam, I might try that on a subsequent batch. I also think I'd like to see what happens if I sub in some whole wheat flour, rye flour or triticale flour.
With an overnight sponge, a bulk rise of 3 hours and then 1-2 hours of final proof and another hour or two in the refrigerator, these aren't a 'last minute' roll. But assuming they reheat well, I'll probably make more next week for Thanksgiving.
