I'm going to bake a batch of hot cross buns from Reinhart's Artisan Breads Every Day and I'm wondering if anyone's made them, or could provide an opinion. They use his Panettone dough and sourdough starter.

What's confusing me in his directions is that if you use the panettone dough to make panettone, you're supposed to let them rise for 12 hours in their molds. For the hot cross bun variation, it seems that once you've mixed the dough with the starter and shaped the buns you only let them rise for an hour. Could this be right? I know that panettone are characterized by their long rise, and hot cross buns less so, but wanted to check before using all those eggs and butter to make small rocks...