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Crusty Rolls Recipe
Crusty Rolls Recipe photo by Taste of Home

Crusty Rolls Recipe

Read Reviews (2)
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THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons shortening
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
  • 2 egg whites
  • Cornmeal

Nutritional Facts

One roll equals 90 calories, 1 g fat (0 saturated fat), 0 cholesterol, 102 mg sodium, 17 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Directions

  1. In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  2. Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes.
  3. Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown. Yield: 2 dozen.
Originally published as Crusty Rolls in Reminisce September/October 1999, p45

Nutritional Facts

One roll equals 90 calories, 1 g fat (0 saturated fat), 0 cholesterol, 102 mg sodium, 17 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Reviews for Crusty Rolls(2)

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   (2)
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MY REVIEW
Reviewed Nov. 3, 2013

I have been looking for a great recipe for homemade rolls for years. This is perfect! It will be the one I make from now on. Great taste , tender and easy to make.

MY REVIEW
Reviewed Jan. 15, 2012

Searching for a recipe for hard rolls for sandwiches, I came across this one which I tried to adapt by making larger rolls: 6 large ovals, then brushing with water and sprinkling with Kosher salt after the second rise. I achieved half my purpose, the tops were nice and crusty, but the bottoms were soft. The inside was soft and very tasty. I will definitely make them again, perhaps turning them during baking.

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