jbd -- you use a rolling pin to make rolls? If a lot of forming is necessary, as for croissant, yes. Otherwise, why bother? Not being sarcastic, just asking.
Chalkdust -- The only roll baking I did in quantity was when still catering. The best method for me was punching down the dough, cutting it into sizes small enough to control with one hand, grabbing one, and squeezing off "golf balls." After the first six or seven hundred, I got consistent enough to carry on a conversation while doing it. Another method would be to use a (well floured) portioning scoop in the dough, which ought to work pretty well.
Weighing, I think, would be incredibly time consuming. You'd have to form the ball, weigh it, then add or subtract and reweigh.
Is scale level consistency really that important to you?