Made the Saffitz sour cream and chive rolls with no mixer and in microwave combo oven

Surprisingly successful, baking time half of what the recipe called for though. Used the book recipe exactly, measuring in metric, but substituted some specific stuff since I'm in Korea, like couldn't find that kosher salt or typical active dried yeast. details below in case it helps someone out there

-used "yeast that dissolves in liquid" which is how they describe it (물에 잘 녹고 발효가 잘 되는 이스트)

-salt is 천일염 가는소금, don't know sodium content but no taste problem

• used Denmark sour cream, common brand here

• used "strong flour" which is for bread, shouldn't use middle or weak flour

• used "buchu" (부추) as chives, supposed to be the same thing but mine were more flat and less nice tubes, but no biggie in the end

• milk here is whole milk by default unless it says low fat (저지방)

• only change was used 30g instead of 40g sugar (organic cane sugar)

• mixing and kneading by hand wasn't as big a deal as i expected (first time). definitely less than 30 minutes, not too taxing, just squeezing and flipping and mashing.

• strangest thing was it appeared very brown on top already at about 12 minutes so i pulled them then, while the recipe calls for 25 to 30 minutes. inside is a tiiiny bit doughy in a few spots, a minute more would be good, but was afraid of the tops getting burnt. microwave/oven (convection?) combo model is Rinnai RCD-B41, preheated at 190 C

• also due to the oven size, i used a 22cm square pan for 16 rolls (4×4) instead of 24, which means i had to cut off and save out some dough. 445g saved (after rise, before adding chives) out of the total of 1345g, so i used 900g, or roughly 56g per each roll (x16), which i tried to measure in the cutting stage but mistakenly drew too many lines so i cut 20 squares, causing me to scramble to add to the existing ones while they were already proofing and getting airy since i was working slow when forming them into their final shape for the pan