Chit, spraying water on the rolls creates a type of steam, which will make the crust a bit shiny, and crisp. Before you try changing flour (which would involve amending the recipe to account for the flour's higher protein content/higher gluten), try cooling the rolls in the oven, as follows: when they're done, turn the oven off, crack open the door 3"-4" or so, and let the rolls cool completely inside the cooling oven. This will make their crust crunchier/harder. Good luck - PJH

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