Artisan Sourdough Rolls or Buns (about 3 lbs of dough) 

For rolls, I suggest you start with a white bread recipe for sourdough. For example you may use the standard Artisan Bread Recipe. I�ve adapted it here for rolls. Keep the dough moist, give it a really long final rising, and get the oven as steamy as you can.

The sponge is made by combining the following in a large bowl. 
1 1/2 cups of warm water (100-110 F)
1 cup starter
3 ½ cups flour (white)
¾ tsp. yeast (optional)
Mix until smooth and cover with plastic wrap and place in a warm spot for 6-24 hours. The longer it proofs, the more sour it will taste. The sponge will be very thick and full of bubbles.
The dough�Add the following ingredients to the sponge: 
2 tsp. salt, 2 tsp. sugar, about 2 ½ cups white flour

Turn the dough out onto a floured board and knead it until it is smooth and elastic (10 minutes). Add flour very sparingly to prevent the dough from sticking. Or better yet, lightly wet your hands as needed to keep it workable. Place the dough in a large clean bowl (olive oil on surface if desired) and let it rise in a warm place about 2 hours.

Gently deflate the dough and divide it in half. Shape it into rolls (2 oz. for rolls, 4 oz. for buns), either round or long. Sprinkle the bread board with corn meal and set the rolls on the meal to cover the bottom. Place the rolls on baking sheets. Cover with plastic wrap and let them rise a second time (2 hours more or less--depending on the activity of your yeast and temperature). You may use a very sharp knife or razor blade to make 1/2 inch deep slashes at a slant if your choose.
Optional for a shiny crisp crust: Bring 1 tsp. cornstarch and ½ cup water to a boil. Cool slightly and gently brush the top and sides of the rolls with this. 
Bake in a preheated oven (400 F). If using the cornstarch mixture, brush it on again after 10 minutes baking. Bake until golden brown, about 20 minutes (or 30 minutes for buns) Cool on wire racks.

To get a blistery crust, mist the buns with water just before you put them in the oven and then spray the walls of the oven to get it good and steamy. Some like to pour a cup of boiling water into a pan on the bottom rack just before putting the rolls in to bake.