I read the recipe and watched the video for these rolls.
If you achieved the same results at the various stages in the video then I am thinking it could be that the temperature in your oven is off or that you may have used more flour than needed.
If everything else you bake comes out fine then the oven temp is probably not the issue.
The use of too much flour is a little tricky. Recipes for yeast breads normally give a range of amounts for the flour because the moisture content in the flour can vary and the humidity in your kitchen will vary. I would experiment with using less flour the next time. If you get a slightly sticky dough that you can finish working with greased hands then I would stop adding flour at that point. It may be a half cup less or a quarter cup less. The only way to tell is from experience and experimentation. Make some notes on your recipe card each time you make them until you get the desired results. By the time you are sick to death of rolls you will be turning out perfect rolls every time!