Baking German white bread rolls
If your rolls came out too dark, you probably baked them too hot and/or too long.
Note that the recipe states 180°C to 200°C and some ovens run hotter than others. (A separate oven thermometer is a good investment in general, even more so if you see something like that occasionally.) So as a first step, reduce the oven temperature a bit and watch the time.
The steam (because that’s what’s created by pouring water into the oven) helps the rolls rise better by delaying the crust formation and can create the coveted sheen: Condensation on the comparatively cool dough leaves a thin layer of water that binds to the starch and gelatinizes to a glossy layer. A similar effect can be created by misting the rolls with water before baking. A bowl of water will not create a similar amount of steam.