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Crusty Rolls

6 reviews
Total Time
Prep: 20 min. + rising Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Charles Steersk

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

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

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Test Kitchen Approved

Crusty Rolls

6 reviews
Prep Time 20 min
Cook Time 10 min
Yield 2 dozen

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
Text Ingredients

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.

Nutrition Facts

1 each: 90 calories, 1g fat, 0 cholesterol, 102mg sodium, 17g carbohydrate, 3g protein.

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