Last week HeidiH posted about her Heavenly Hard Rolls. I've made lots of rolls but I don't think I ever went after an actual hard roll with a soft chewy crumb before. So I called Stanley Ginsberg at nybakers.com  and ordered some Pivetti 00 Rinzfornato flour since Heidi was so excited with her results. I really like that I have access to what I consider exotic ingredients at a reasonable price with Stan. The couple extra bucks for shipping is a bargain to be able to use premium flours for a special project in my opinion.
Anyway, I followed HeidiH post exactly except for I only applied one coat of egg wash and seeds. Those of you who know me, know I almost always doctor up the recipe. It's a over powering urge I find hard to control. This time I was good. The rolls were scaled at 100G's each and just about filled up a 1/2 sheet pan perfectly. I baked at 375F for 35 minutes with normal steam and left the sheet pan in the oven an extra 7 minutes with the door cracked open with a wooden spoon. The crust is crusty and the crumb is soft and delicious just like Heidi promised. Thanks!