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!
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!