Recipe: A hint to making Bertucci's Dough for Pizza and Rolls

I worked there during college, and could kick myself for not finding out more about it. I too would like to duplicate the recipe. I did find the following in an article, but I definitely think the wood fired oven is a part of what makes the taste. The soy oil may have something to do with it too. I imagine they use it for cost but who knows, maybe it helps with the taste. I assume the sugar is just used to activate the yeast. Good luck, and let me know if you find out any more. Here's what I found:

"No Bertucci's meal is complete without a healthy number of piping hot rolls. Kitchen Manager Mike Guerra says that "people come here for the food, but the first thing they ask about is the rolls." The famous rolls are light, mealy and always fresh from the oven-each is created in the kitchen on location during the 12 hours before it is served. The recipe is a Bertucci's trade secret that has remained essentially the same since 1983. Jose Cano, "the dough guy," devotes his mornings to making 560 pounds of dough every day for the Harvard Square Bertucci's. That dough then becomes both rolls and the pizzas. While the specifics of the recipe could not be revealed, the staff could reveal the general process of creating the beloved rolls. Cano starts by mixing flour, soy oil, yeast, sugar and salt. His dough is refrigerated at 39 degrees for up to 12 hours. To make rolls from the dough, he lets chilled dough rise at room temperature for an hour and a half before dipping balls in cornmeal and baking them at 375 degrees for 15 minutes."