Making bread rolls crispy

Bakery rolls are indeed practical, but unfortunately usually not too crispy - in contrast to fresh. But who wants to go to the bakery every morning at six?

I always do it like this: Before the baking rolls come into the oven, I brush them all thin with a sugar-salt-water mixture. Mix a glass of water (0.2 L) of water with 1/4 teaspoon sugar and just as much salt and then brush lightly on the bread rolls.

The baking result is fantastic.