I am new to this site so hello all. I'm a long time baker and now currently moving into baking in my somewhat new brick oven. I've had it for the last two summers but I've been primarily focused on producing quality pizzas. Now that i have achieved that, I would like to try and produce a quality "what I'll call" Ny/Nj style hard roll.
If anyone knows how to produce this style hard roll please let me know. There’s nowhere near me producing a good hard roll within 400 miles. The first stop I make when visiting family back home in NJ is to stop at the Manville Bakery and pick up a dozen rolls. My Grand Father and Uncle owned a deli nearby when I was a kid and served sandwiches built to order on them and they were amazing!
The type of roll I'm talking about has a thin, hard exterior with an amazingly light inside and a little chew to it. The only down side to these rolls is, they're only really at their best the same day, the next day they are still good but become more like what you'd buy in NW PA.....
If someone could chime in with a technique and recipe it would be greatly appreciated.