These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.
That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!
1955 Woman’s Home Companion Crusty Rolls, slightly revised
1 c. water, boiling
2 tbsp. lard
1 tbsp. sugar
1 tsp. salt
1 pkg. yeast
4 c.bread flour, recommend Dakota Flour
2 egg whites, beaten
Combine boiling water, shortening (lard) and sugar. Cool to warm. Sprinkle yeast over a part of the cooled water mixture; after 5 min. stir and combine with the remaining water mixture.
Add 1 cup of the flour; beat until smooth; add beaten egg whites; beat thoroughly; add enough of the remaing flour (now add the reserved salt) to make a soft dough. Turn out and knead about 10 min. or until smooth and satiny. Place in a warm, greased bowl; brush top very lightly with melted fat; cover and let rise in warm place about 1 1/2 hours or until doubled in bulk.
Gently deflate and divide into 8, shape into rolls, place on a greased baking sheet that has been sprinkled with white corn meal, cover and let rise 3/4 to 1 hour or until doubled.
Bake in a hot oven 450 F. for 20-25 min. For added crustiness, have a large, flat pan filled with boiling water on the floor of the oven during baking.
Makes 8 large rolls.
Note: to make Crusty Rye Rolls:
Reduce the amount of bread flour in above recipe to 2 c. Add 2 c. rye flour. Reserve 2 tbsp. caraway seeds, and, if desired, 1 c. raisins or currants.
Start by adding 1 c. bread flour to yeast mixture; combine the other cup with the rye flour, then add to mix. When adding egg whites, add the caraway seeds, and if wanted the raisins of currants. Finish as directed above.