We used to call them "croissants" or "horseshoe rolls"
I started baking bread after many years in January during the floods and have since got to the stage where we don't buy bread anymore. Not a hard task as the supermarket bread is unspeakable. Hubby is enjoying really fresh bread for sandwiches etc.
What I would really like to make is what we used to call croissants. These days, croissants are a different thing altogether, made with butter and soft.
The rolls I remember were crusty on the outside, and tasy and delicious on the inside.
I suspect that finding the right flour is the first step.
Has anyone any suggestions regarding Australian flours?