This is the combined, short-form recipe for both. If you find the rolls too soft, cut the slurry flour to 2 tablespoons and the water to ⅜ cup (but add back the ⅛ cup in the following step).

Ingredients

Sandwich Bread

Slurry
3 tbsp all-purpose or bread flour
½ cup water
 
Main ingredients
the slurry
1 cup milk
½ cup water
2 cups bread flour
1 tbsp instant/rapid-rise yeast;
4 tbsp sugar
2 tsp salt
8 tbsp softened butter, unsalted
 

Dinner Rolls

Slurry
3 tbsp all-purpose or bread flour
½ cup water
 
Main ingredients
the slurry
½ cup milk
1 large egg
2 cups bread flour
1½ tsp instant/rapid-rise yeast;
2 tbsp sugar
1 tsp salt
4 tbsp softened butter, unsalted

Preparation

Making the slurry

1. Slurry, microwave for 20 seconds, then maybe 10 seconds at a time.

2. In mixer bowl, whisk together slurry, milk and other other amount of water.

Making the dough

3. Add bread flour plus yeast to bowl, mix on low until flour moistened.

15 minutes

4. Add sugar and salt, mix on medium-low.

5 minutes

5. With mixer still running, add butter, one tablespoon at a time and incorporate.

5 minutes

First proofing

6. Remove dough to knead into a ball. Place seam-side down, into a greased, covered bowl.

1 hour

Making the loaves or rolls

7. Knead paton to degass, flatten to a square. For loaves, make four pieces, two per loaf; for rolls make smaller pieces.


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8. For each piece of dough, stretch and flatten into a long strip, roll into a snug cylinder, curl into a ball and place in loaf pan (or whatever you're using to bake the rolls in).

Second proofing

9. Cover with plastic wrap.

45-60 minutes

Baking

10. For loaves, preheat oven to 350° with rack at lower middle. Bake loaves until deep, golden brown, 45 minutes.
For rolls, preheat to 375° with rack at bottom, bake until golden brown 20-25 minutes.

45 minutes

11. Cool loaves in pans for 3 minutes, remove, then rest for 20 minutes before cutting.

3+20 minutes