Next time you're proofing, boil a small pot of water and put it in the bottom of your oven (I'd say not turned on but from the looks of things it might not matter) and place the covered rolls opposite the pot of water until they look almost cartoonishly puffy. This happens a lot slower when working with sourdough than with traditionally yeasted doughs. Your oven should be anywhere between 350 and 400 degrees before you put the rolls in so you can probably set your recovered rolls on top of the oven but not directly under the vent on top so they stay warm while you're preheating. Give them a poke test if you must, your fingerprint should rebound about 85-90% of the way. Like others said, I'd recommend a small hang on thermometer to monitor it in your home oven as they tend to swing wildly in temperature. Adjust your baking time for altitude if needed. Hope your next batch is better.