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Crusty Rolls Recipe
Crusty Rolls Recipe photo by Taste of Home

Crusty Rolls Recipe

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4.5 4
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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 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

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 7, 2015

"These were very easy to make and very delicious my son loved them I should have cooked them a bit longer to make them crispy but overall one of my favorite roll recipies !"

MY REVIEW
Reviewed Dec. 4, 2014

"Recipe is fantastic! Except it should really only yield 12 rolls. I made the 24 and theyre tiny. Way too small."

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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