These rolls turned out very mild,smooth and soft. You can also make these with out the Acorn meal. I use a bread maker to prepare the dough. One could mix and kneed if you like.
1 Cup wheat flour
1 Cup white flour (I use bread, all purpose will work to).
1/2 cup Acorn flour/meal (you can use wheat or white flour instead).
2 T. Sugar
1 T. Salt
1/2 Cup of sourdough starter
1/4 Cup butter or virgin coconut oil
1/2 Cup water, or milk/kefir good
1 tsp. Baking Soda
Put ingredients in the bread maker. Plug in and set to dough and press start. When the dough is done, pull out onto clean flat surface and knead for about 2 minutes and make 8-16 round balls. 8 for bigger rolls and 16 for smaller. I made 16. Place on baking stone or greased baking sheet. Cover with cling wrap or roll balls into veggie oil and cover with clean towel. Let rise for about 12-16 hours in warm place. I put mine into the oven with door closed and it turned off. I did it overnight. The next morning I pulled the bake pan out of the oven and let it sit on the counter while I pre-heated the oven to 350F. When the oven was pre-heated I took the cover off of the rolls and placed the bake stone/sheet into the oven and baked for 20 minutes. You may need a few more minutes baking if you make large rolls. The rolls should have a firm outer shell when done. Let cool and then serve or freeze for later use. I love to freeze my bread for an addition to be part of a complete meal.
I love the dark brown color and the inside reminds me of a cake donut, but without the sweet in it.