If you have any problems with rolls not rising, try this!
After the dough is made, take it out of the bowl and kneaded it a couple extra times, dusting it with more flour. Transfer the dough to a lightly greased bowl and let it double in size for an hour and a half.
Then take the dough out, punch it down, shape the rolls, and let that proof for another hour and a half.
The trick to even baking and a uniform aesthetic is making sure each of the rolls have the same weight. I use a kitchen scale to measure each of my dough balls. It isn’t much added effort and I end up with rolls that are nearly uniform in size.