Swiss Chalet-like bullet rolls

I used the King Arthur recipe here. The Daisy flour I used tends to be wet and needs hydration cut back. I didn't do that and ended up adding more flour, which made the rolls drier than they should have been. Will correct that next time. All-in-all, they are pretty good. Had one with homemade corned beef the next day and my jaw got the workout I expected. Since they are nothing but flour, water, salt & yeast, the recipe calls for an overnight sponge to add some flavour and a cold retard before going into the oven. The crust stayed crisp for all of two minutes (hello, Gary), but that's ok, the restaurant's rolls aren't crispy either--at least by the time I get them.