"Robert Knighten" > wrote in message
...

> rolls used for subs in South Boston thirty of so years ago
> which were quite different.

Different how?

Could it be that some old-timers in old-time South Boston
bakeries might have some memories left?

Recipe probably is flour, water, salt, & leavening. All the
rest is in the details.

Like what equipment is available, for instance?

(Could the Schlotsky Bun be substituted?? -- "Bob" is working
on that.)

(How do you think a Baloney Sandwich on a Schlotsky Bun,
served with Kimchee, would go over in South Boston?)

---
DickA