How are those round buns shaped in a Dutch oven? Are they shaped round, then just put together in a pan, like sticky buns, and peeled apart, once baked? I'm not sure what the advantage of the Dutch oven is, but it does make good bread with a thick crust, when making one loaf.
It seems if I were trying for elongated rolls, I'd either bake them separately, on a sheet, or put the shaped dough for the elongated rolls in a rectangular pan, slightly apart, to let them rise, and touch slightly, before baking, then come together more, as they bake. These would probably be the "peel apart rolls" you'd be looking for.