I made these rolls tonight, and was so excited! They came out great and were so delicious! I have been experimenting with baking No-Knead (two-hour) Crusty Rolls. They would bake up beautifully (golden brown), but their tops were extremely hard and the crust was very leathery and hard to chew! (Why does that happen? Too much flour??) Perhaps it had something to do with less rising time! When I made your recipe, I used my lame to slash the tops of the rolls right before baking, but my rolls didn't open up quite as much as yours! Do you think it was because I didn't cut deep enough? I also wasn't sure how long the slash was supposed to be...didn't see that in recipe. Could you please clarify that for me? Thanks!

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