Growing up in Milwaukee many years ago, every bakery featured Hard Rolls. A crusty outside and a light inside with a single deep groove. So, they were called "Buns." also "Semmel." I especially remember warm hard rolls and ham on Sunday mornings. Alas, those days are gone forever, I thought. Until I found your recipe! How would you compare this recipe http://www.jsonline.com/features/recipes/145709925.html?ipad=y And would you suggest adding malt? Opa, I'm surprised at the amount of yeast in the linked recipe, which is reflected in the short rising time. I prefer a longer rising time to develop flavor. But if you like it - use it. When you find something you like, there's no "right" or "wrong." It's right for you. As for malt - I like our hard roll recipe exactly as is. Were you talking about perhaps adding malt to the linked recipe? I'm a bit confused, sorry... PJH

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