I guess this is an "ingredient" question. I had lunch today at an Italian restaurant. They served very small rolls drippin in fresh garlic butter. MMMMMMMMM. Now the question. These rolls were hard on the outside and very soft on the inside. Any recipes or ideas as to what makes them that hard and crusty? I have tried to make them and my outside is NEVER crusty. Its brown and they are wonderful, but no chewy hard crust...... HELP ME PLEASE!!
I just posted on exactly what you are asking about. Here is the link to the recipe and method I used. They are delicious inside and hard on the outside.
Eric