Before I retired, I traveled to NYC frequently. We ate at the nicer restaurants. During an evening meal at "21" I had one of the best tasting rolls ever! It had a very hard, thick crust and was the most flavorful I have eaten. I found that Hudson Bakery makes the rolls for "21" and other fine restaurants in the NYC area. Any idea how to get the thick hard flavorful crust and great texture and flavor inside? I hope to be able to attend some of your baking classes next spring. Richard, Rolls in this style usually incorporate a slow cool final rise to contribute flavor and a nice crust. You might begin with this recipe as your starting point:http://www.kingarthurflour.com/recipes/refrigerator-dough-for-quick-crusty-hard-rolls-recipe Frank@KAF.

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