I shouldn't say that, I suppose. The profit margin at bakeries is fairly narrow, and given how expensive those machines are, it takes a lot of dough to pay for them, as it were. There's no way you can do the kind of volume many bakeries must produce without some kind of mechanical assistance. And there are plenty of smaller bakeries around that still do a great deal of hand shaping. You have to respect anybody who gets up as early as bakers do, and works in a kitchen with five or six ovens and no AC in the Midwest summers.
I guess the real problem I have is that we often tend to compare our baking against such mechanized perfection. I hear a lot of people complain that their rolls taste good but they never come out the same size. "Good!" I tell them; "Your family will know they were made by a human being---that your hands, your loving heart made those rolls." Let's not be so hard on ourselves, people; it's not like your baking for the county fair every week.
I will admit, when I have made rolls for a cookbook or magazine photo shoot, I have actually used a scale and weighed the dough: 2 1/2 ounces for a medium sized roll, 3 ounces for a large bun. But I think it's more important that rolls have a uniformly smooth surface than be all the same size. There's a bit of a trick to that, but fortunately for you, dear Breadheads, I have a video.