Hi Cathy, we're so glad to hear that this recipe worked well for you! I suspect the tougher crust on your No-Knead recipe might have to do with baking temperature and steaming method, but it's difficult to determine exactly what caused this result without more information about the recipe and your process. 

In this recipe, the effect of scoring the rolls can vary, depending on how proofed the dough is and how tightly you shaped the rolls to begin with. However, I would try scoring them about 1/2" deep and about 2" long. 

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