Lamination Lamentations

I've been working on getting laminated doughs figured out.  I've had some success with pan au chocolate and croissant, regretfully they were consumed before I could snap a picture.  Not as pretty as some I've seen, but respectable.  Then I had to try this recipe yet again. 

I was presented this recipe some 10 years ago in culinary school.  The recipe is for Harry's Bar Signature Rolls.  The description for them is "these deliciously flaky and buttery pastrylike rolls, gently conical in form, like an Adriatic spiraling seashell.."  I dutifully followed the recipe to a tee.  They were certainly delicious, but not "gently conical", more like a comma, as you see in the below picture.  Chef took one look at the rolls and said "What happened?"  How the heck was I supposed to know?!?  I was the student, why didn't he tell ME what I had done wrong!?!

Over the years I run across the copy of the recipe that Chef gave me and I give it one more try.  Every single outing has ended up the same.  I'm much better at rolling the buttery dough out now, but I still end up with 2 pans of commas. 

I think there has been a step omitted from my copy of the recipe and I have spent quite a bit of time trying to find the recipe online to see if there have been any additions or notes made and I have had zero luck so far.  I thought EVERYTHING was online these days, but zippo on this so far.

Will most definitely try making them again, but I don't know when I can take the heartache again!