Testing some rolls for work, I returned to baking  michetta (soffiate,Veneziane), the classic rolls from Italy. This time, I found found a stamp for the  shape. It led to a perfect roll. I also tried a different mix of flour, using durum (semola rimacinata) and whole wheat. As well, substituting for the fat content I used olive oil and butter, because I didn't have strutto (lard). The stamp gave the aesthetics I wanted and the flour changed the profile somewhat in color and taste. But I was pleased.