Hi there, I'm a little frustrated. My rolls went out small, hard and dense again. Made from pr basic sourdough bread the boule (from the same batch of dough) is great, has good oven spring and a light interior. The rolls are dense as my rolls are always. Unfortunately I happen to like rolls better than bread and it really bothers me I never get them right. What do I have to take care of? Any help on what distinguishes roll making and proofing from bread making would make me extremly happy!!!

Thanks in advance!