When I lived in Upstate NY I used to buy hard rolls that had a crust that shattered and the inside was nice and soft. Covered with poppy seeds. Toasted they were to die for. I tried every recipe going and could not find the right recipe. I was told it was the water. I don't believe that. The crust was very thin when baked. The last time I went to my hometown, which was Albany, NY and ordered my hard roll, what I got was nothing like I used to get. I asked the waitress this isn't the hard rolls I was used to getting and she said they couldn't get them anymore. Kind of hard to believe but who was I to say anything. I would imagine they are still being baked in a bakery probably somewhere in NYC but not sure because I didn't know where they bought there rolls. You could go into any eatery and get the same rolls but no longer. No, longer. I haven't been back to my hometown in about 8 years since hubby won't travel that far anymore. So does anyone have a recipe that I can get a very thin crust, and hard on the outside but soft on the inside. Also these rolls were larger than what you get now. Maybe 4 to 5 inches. Don't know since I never measured them but they were big.