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Rolls and Buns

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Crusty Rolls

By: Charles Steersk

"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"

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
2 egg whites
Cornmeal

Directions

In a mixing 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 degrees F for 10-11 minutes or until golden brown.

Footnotes

Nutrition 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.