Won't stay crusty for very long, though -- when storing, DO NOT put in plastic bag, use a paper bag if they're around long enough


  • 1 pkg. active dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening (I use butter)
  • 3 1/2 cups flour
  • 2 egg whites, beaten stiff
  • corn meal
  • melted butter


Soften yeast in 1/2 cup water. Put other 1/2 cup in a bowl with the sugar, salt & shortening. Add 1 cup flour, beating well. Add the softened yeast and another 1/2 cup flour, beating well again. Fold in egg whites. Add enough more flour to make a soft dough, about 2 cups. Knead on floured board until smooth, satiny & very elastic. Put in a clean, greased bowl and let rise until doubled in bulk. Punch down and let rise until doubled again. Knead down lightly. Cover and let rest 10 minutes. Form into rolls (your choice) Place on greased cookie sheets that have been dusted with corn meal. Slash tops of rolls with a sharp knife. Brush with butter, cover with a towel and let rise until doubled in bulk. Bake at 450 degrees f. for 20 mins. with a large, flat pan of boiling water on lower shelf or floor of oven to give crustiness. (Alternatively you can spray water every 5 minutes or so in the oven; pan works better for me.) I form fairly large rolls, so get about 15-24 with this recipe.

The cookbook claims you'll get 3-4 dozen.

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Submitted 6/13/05.
Source: Ladies' Home Journal Cookbook
Submitted By: Jennifer Wood
Crusty Rolls