Sprouted Wheat-Durum Buttermilk Onion Rolls

This is my first bake after returning from a nice 10 day excursion to China and Taiwan for business. My starter is not in a good mood right now so instant yeast was in order.
I decided to use some of the freshly sprouted whole wheat and durum flour that I had prepared before I left for my trip. I used 81% sprouted flour in this bake along with a little bread flour to give it a little strength.