PJ, I've made these twice and they were delicious and the exterior was wonderfully crunchy. But there's one problem -- I can't get them to look nearly as beautiful as yours! Do you have any slashing tips? Most of my slashes disappeared even though I tried to go deep enough. Should I flour or wet the knife in between cuttings? Is a serrated knife better? I tried the first batch with a paring knife, and the second with kitchen shears (barely slightly better result). I also plan to try the olive oil tip! --Shirley Shirley, we hope to have a video of slashing techniques in the near future. I used a sharp chef's knife, held at a 45° angle to the surface of the roll, and slashed quickly, decisively, and probably 1/4" to 3/8" deep. Really, it has to be fast, like swatting a fly; you can't hesitate, or the knife will get stuck and drag. Practice makes perfect - or, at least better! :) PJH

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