No need to knead crispy rolls

So, I started this lean bread formula yesterday morning. That was an error in judgment. By the time the 12 hr. ferment time was finished, it was dinner/pizza time. Now the kitchen was scorching hot, and I was not feeling divided/shape &bake. Into the refrigerator for an overnight retard. They ended a bit over-proofed, and the shaping is a little wonky too. That being said, they taste amazeballs, and the look is passable, (just barely 70%)