@socketwench - Yeah, I'm doing that already. There's a first rise, then they're shaped and a second rise. Because the air is so cold in Seattle, I set my oven to 200F for two minutes, then leave them in there for a full hour. They rise, but rise into that mound shape.

Seeing the other comments, I'm starting to think it's the wrapping them too tight bit. The one time they came out right was the one time the rolls "unravelled" because I was making a whole bunch on a time crunch and just went with it.