How to make this roll | The Fresh Loaf

Swiss Chalet, a chicken franchise in Canada, serves this dinner roll, but you've seen it elsewhere. It's referred to as airplane roll, or cafeteria roll, or even prison roll (blunt, heavy weapon). It is crusty and quite chewy--it gives the jaw a workout.

I accidentally made them once. Have no recollection of what kind of dough I used, or hydration, or water spraying. Perhaps I should start with a crusty roll recipe.

If anybody has some time to waste, I'd appreciate any suggestions on how to (re)make these jawbreakers.

No recipe but I found this history on https://cottagemixtape.com/2020/12/25/swiss-chalet-a-christmas-tale-of-two-different-buns/:

The Swiss Chalet bun was this half brioche/ half shitty hamburger bun with a shiny dome of pillowy perfection that was the perfect accompaniment to the Festive Special. The choice was yours: you could dip it in the gravy or, for the more advanced, you could use it to build your own chicken sandwich. The sky’s the limit. However, around the late 90s, a dynamic shift took place at the lodge that was Swiss Chalet. Gone was the bun we all knew, into something that was more like half-cafeteria/airplane food, prison bun. Which is preferred by convicts because it can double as a blunt, heavy weapon in its density. Nothing festive about that, hence this “festivus” air of grievances.

That's where I got prison roll from. 😊

They must have kept the old brioche-type bun as well, for the sandwiches, because you can't get much chicken on one of the small footballs.

I saved a recipe from the Englishman, Chef John, for European Crusty Rolls, but haven't looked at it for a long time. Just checked it out, and guess what? Maybe it was his recipe I was making to begin with, and there was no accident. My marbles are rolling.

That roll reminded me of this video, maybe similar enough and provides some clues?