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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — adding more flour or water if necessary to make a soft, smooth dough.
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Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes.
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While the dough is rising, lightly grease two 8" round cake pans.
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Transfer the dough to a lightly greased work surface, gently deflate it, and divide it into 16 pieces.
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Shape each piece of dough into a ball. Place eight balls in each of the round pans; if you space the balls evenly, they shouldn't touch one another.
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Cover the pans and allow the rolls to rise until they touch one another and are very puffy, about 60 to 90 minutes.
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While the rolls are rising, preheat the oven to 350°F.
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Bake the sourdough rolls for 24 to 26 minutes, until they're a light golden brown on top; a digital thermometer inserted into one of the center rolls should read 190°F.
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Remove the sourdough rolls from the oven and, after 2 or 3 minutes, carefully transfer them to a rack to cool.
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Store leftover sourdough rolls well-wrapped at room temperature for several days. Freeze the rolls, wrapped airtight, for up to three months.
