Well, I'm pretty happy with my Hard Rolls these days, thanks to Lloyd, Norm and Peter Reinhardt. Made these based on PR's BBA, but using Hi-Gluten flour. Grabbed some Taylor Ham while visiting my sister in NY, and all I can say is Yum! Almost as good as the River Edge, (NJ) Diner used to make when I was growing up. Thanks everyone.
those look really great. Did you follow the recipe or are there tips to pass on ? c
Well, I pretty much follow PR's recipe with one exception: I use Hi-Gluten flour and make a rather stiff dough, per Norm's advice. I've also found I have to final proof a LOT longer than recommended, like double the 90 min. listed. I am looking to re-create what I remember from North NJ growing up, which is a crusty on the outside, chewy inside roll that I've never found anywhere else.
I also grew up in Northern New Jersey. Sure miss those taylor ham sandwiches and those rolls. I can't believe that the rest of the world hasn't been introduced to the glory that is taylor ham.
Your rolls look VERY similar to the ones I used to get from Brothers Baker in Kearny. The inside especially, great job!
they look perfect for my DH to take for lunch. c