Has anyone baked the oatmeal beer rolls from the cookbook recipe

I went ahead ( thus answering my own question) -- using the Emile Henry crown roll baker -- and following the baking advice associated with this . Turned out well thank goodness . The Aska rolls have an almost sconelike texture, probably owing to the butterfat and buttermilk, while still remaining breadlike. Worth a try for anyone who shares my curiosity about this restaurants baking recipes.

Meant to write Aska ( Brooklyn) for cookbook reference