Question?

I was looking at these and the Crusty European Style Hard Rolls and am sort of torn on which to make, or if either will give me the roll I'm looking for. When I was growing up in Central OH the Italian rolls we used to get were crispy on the outside and had a silky, ribbon-like texture inside. The crumb shot on the European recipe looks like a typical roll, but there's not a crumb shot on this one, so not sure if the interior is similar to former. I don't remember cutting them open, just tearing them apart, so maybe that's the difference? Or would it just be better to make an Italian semolina loaf and make rolls with them instead? Thanks for you help!

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