Here's an easy method to make sourdough cluster rolls. In a medium size glass bowl, mix together 1 cup flour (I use half unbleached and half whole wheat), 1 package yeast, 1 teaspoon sugar, 1 cup of warm water. Cover the bowl with plastic wrap and a kitchen towel. Let this sponge sit in a warm place for 24 to 48 hours.
When you are ready to make the rolls, mix 1 tablespoon sugar and 1 teaspoon salt into the sponge. Gradually add about 2 cups of flour. When dough pulls away from sides of bowl, place it on a lightly floured board and knead it until it is smooth -- you may need to add a little more flour. Place kneaded dough in a lightly greased bowl, cover with plastic wrap and a towel. Let rise in a warm place until double in size. Place the dough on a lightly floured board and knead a few times. Divide the dough into balls -- the size of small oranges. Place the balls of dough in a greased baking dish --- the dough balls should be very close together or touching. If desired, brush with olive oil or melted butter. At this time, I like to sprinkle rolls with rosemary or dried herbs. When rolls are almost double in size, put them in a 350 degree F preheated oven. Bake for about 30 minutes or until rolls are brown. Makes about 12 rolls.