At first I'd planned to make focaccia using my default recipe from 'No Need To Knead' by Suzanne Dunaway. I've used it for some years now and it's great -- one quick rise and it's in the oven. But if focaccia is quick, then rolls made from the focaccia dough would be quicker, right?
I forgot that rolls need to rise again after shaping. But by the time I figured that out, I was committed. I was pretty skeptical about how well they'd come out because I cut the last rise short, but they exceeded my expectation, big-time. They got a 'multi-thumbs up' rating from my guys.
The only change I made to the recipe was to sub out a cup of white whole wheat for a cup of bread flour.
(I solemnly promise that the recipe will go here, as soon as I remember to bring it in)
In a perfect world, I'd plan ahead and get some 100% whole grain dough done ahead of time. Oh well, there's always next time.