Submitted by alconnell on January 16, 2009 - 2:38pm
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.
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yummmmm
those look really great. Did you follow the recipe or are there tips to pass on ? c
Hard Rolls Tips
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
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!
thank you will see about those this weekend...c
they look perfect for my DH to take for lunch. c
Got a recipe for pastrami
Got a recipe for pastrami too? :)