recipe reviews for:

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”

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Reviewed: Feb. 22, 2012

Good texture, but not much flavor.

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Deborah

Reviewed: Feb. 20, 2012

Nice texture with a crisp crust. However, the rolls spread out too much in the final rising and do need more salt.

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Reviewer:

RWC4520

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Falling Waters, West Virginia, USA

Reviewed: Jan. 2, 2012

I just took these out of the oven and ate two of them slathered in butter! I just couldn't wait for them to cool down. Oh my, are they delicious! I followed the recipe as written with the exception that I had to bake them a little longer than stated (German ovens are not as strong as the NA ovens). I will continue making these over and over. Thanks for sharing your recipe, Charles!

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2 users found this review helpful

Reviewer:

rosabela

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

We loved these. Nice and soft inside with a crusty outside. Definitely a make again recipe.

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1 user found this review helpful

Reviewer:

twiggyann

Reviewed: Nov. 23, 2011

The consistency of this roll is amazing... this is my first time baking with yeast and I think it's a great starter recipe.

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1 user found this review helpful

Reviewer:

b_kendall

Reviewed: Nov. 7, 2011

Made these last night for a dinner party at which one of our guests was a chef friend who is known for her exceptional bread. She asked me to bring some for Thanksgiving dinner! I think that's a solid vote of confidence. I did make two small changes: butter instead of shortening; bread flour instead of AP. The rolls came out light and fluffy on the inside with a great golden crust. Awesome recipe. Thanks!

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8 users found this review helpful

Reviewer:

tanoshinde

Cooking Level: Intermediate

Home Town: Wethersfield, Connecticut, USA

Living In: Louisville, Kentucky, USA

Reviewed: Jan. 25, 2011

These rolls were just ok. Nothing spectacular, nothing bad. I have to agree with a lot of people, these didn't have much flavor (yes, bread should have flavor!) There was no salt or yeast taste, just kind of blah. Soft texture, hard and chewy crust, but pale even when cooked longer then suggested. Might be good with herbs and butter added.

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1 user found this review helpful

Reviewer:

StephLoves2Bake

Reviewed: Oct. 23, 2010

I followed the recipe as written and left them in the oven 15 minutes and they still were not brown or crisp. Good flavor but disappointing.

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1 user found this review helpful

Reviewer:

Esther Kenagy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Worthington, Pennsylvania, USA

Living In: Beavercreek, Ohio, USA

Reviewed: Jul. 6, 2010

these rolls really turned out well for me...followed recipe exactly except as always i add vital wheat gluten...they didn't disappoint...nicel, lite and airy...will make them again forsure...thanks for the recipe...

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7 users found this review helpful

Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Apr. 19, 2010

Beware to read through the instructions before making these for dinner. The "ready in 30 minutes" is not accurate as you have to let the dough rise for 1.5 hours. Start these rolls 2 hours before dinner time and you should be good to go. I tried to make this recipe with whole wheat flour...not too successful. The rolls were dense and not very crusty at all. Will try the less healthy bleached and enriched flour next time around.

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4 users found this review helpful