When a loaf bursts open on the side, it’s usually a weaken dough caused by over-mixing. As weaken dough rises, it will tear rather than stretch. Read up on dough extensibility (ability to stretch) and elasticity (ability to return to its original shape). Also research how to tell when a dough is ready for bulk fermentation.
Under-proofing is also another major cause of a burst. The gluten network has to be given enough time to relax after mixing. If not, it will tear as the bread rises in the oven. It goes back to dough extensibility.
Mushroom tops are usually incorrect scaling (too much dough for pan) and/or too high a temperature. If the bread/rolls are baked directly on the oven deck, then it’s most likely too high temperature.
I’m not sure what you mean by “speckles”, so I can only toss out a few thoughts. If it’s white flecks, then most likely it’s unincorporated flour. If they are dark in color, could be bugs in flour. Even a new sack of flour can be invested with mites or weevils. If the “speckles” are more like blisters, it could be a dough that’s too stiff (meaning not enough to hydration) and/or too high oven temperature.
Since you bake professionally, you might consider buying a baking textbook like Advanced Bread and Pastry. Michel Suas is an very accomplished baker. He founded the San Francisco Baking Institute, In addition to his culinary program, he is a bakery consultant. He has assisted both new and establish bakeries.
His book is not cheap since it’s for professional education. The book explains the science of baking. It gives you the knowledge to troubleshoot your baking issues. Wouldn’t hurt to ask the company you work for to purchase it as reference material, then allow employees to check it out.
Suas’ book
https://www.amazon.com/Advanced-Bre...en-20&linkId=e2675e21d0b9812b7b167a5d0b6d8322
About Suas
https://www.sfbi.com/history.html
