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Submitted by alconnell on October 24, 2009 - 5:07pm NY Hard Rolls
OK I'm Ready! Just need some Taylor Ham and I'm good to go. Seriously, thanks to PR's Kaiser Recipe and nbi computers for the help and the tips, I think I'm pretty close to what I've been after. I've also discovered that forming the dough balls immediately after mixing and proofing those for 2 hours or so before stamping works well for me. OK, I'm off to make a Taylor Ham and Egg on a Hard Roll just like those NJ diners even though I'm in Maine!
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Those look good! As a NJ
Those look good! As a NJ transplant living near Boston, I can relate. I miss the hard rolls and may have to try this recipe. And every time I visit my parents (now in PA) I stock up on Taylor ham!