Hi Mark, we're sorry this recipe didn't deliver as much flavor and shine as you were looking for. As far as the shine goes, sometimes a pan full of water throughout the baking process ends up creating a dull finish. Ideally you only want steam at the beginning of the bake and then finish off with a dry oven, so this method might work better for you: For extra-crusty crust, add steam to your oven as follows: While the oven is preheating, place an empty cast iron frying pan on the lowest oven rack. Once you’ve placed the rolls in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking rolls; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam.

As far as the flavor goes, you may notice a little less flavor when using Bread flour. This is because starch and protein are inversely proportional in wheat flour, which means the higher the protein content of the flour, the lower the starch. Since starch is where most of the flavor is derived, All-Purpose is likely to generate a bit more flavor. 

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