Did any of you try that roll recipe? As a kid I went to Maine for vacations and loved Amato's sandwiches, still do, everytime we are back there we eat literately dozens of them.
I have tried to recreate the sandwich roll many times and have had zero success. All the recipes I have tried end up being more like traditional Italian bread (thin/thick crust, dry airy inside), which could not be more different from Amato's bread. Amato's is dense, almost undercooked, not even a hint of a crust on it.
When in Maine last year I bought some of the bread just to eat it plain, thinking I could figure it out. The bread basically tasted like a hotdog bun, though less sweet, denser and if eating by itself you would say it needed more salt.
The frustrating part is most recipes for hotdog buns are basically white bread recipes also...so, still trying...the recipe could be something simple and just the procedure is unique, if we only had a insider at the Amato's bakery....
I suspect the bread is baked in a low oven, since they have no browning at all.
-Mark