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Crusty Rolls

 Crusty Rolls
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
24 ServingsPrep: 20 min. + rising Bake: 10 min.


  • 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


  • 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.
  • 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.
  • 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.

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Crusty Rolls (continued)

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.