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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"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. 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.

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Reviews

Read all reviews 19
  1. 21 Ratings

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Most helpful positive review

Charles, I would say your sis-in-law did you a tremendous favor in sending this recipe, because these rolls are outstanding! I followed the recipe precisely, didn't have to add flour except to k...

Most helpful critical review

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 bef...

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Charles, I would say your sis-in-law did you a tremendous favor in sending this recipe, because these rolls are outstanding! I followed the recipe precisely, didn't have to add flour except to k...

Just came out of the oven 10 min. ago and are still warm. I couldn't wait to try these so we cut one open and slathered it with butter. The taste was good, not great. They have a good texture bu...

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...

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...tha...

well charles,u did it this time. i have been looking for this exact roll. i tried other recipes from this site,granted they were good ,but your recipe deserved 5 stars.i just finished baking the...

Wonderful interior texture. Good skin, but lacking a little in flavor. Try brushing with egg or butter next time and sprinkling with sea salt or herbs.

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 bef...

This was only my second time making bread which may have contributed to how they turned out. It was very easy to make, but I don't think they turned out much better than store bought bread. I w...

I used this recipe to make Pepperoni Rolls for my family. I made 8 individual rolls. My family ate 7 of them and were fighing over the last one! This dough recipe is wonderful! Nice and soft yet...

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