Does anybody remember CRUSTY HARD ROLLS aka KAISER ROLLS?

[taurus430]

Same as with pizza, I live in the NJ/NY area with good pizza places but I prefer making my own. I make my own dough and sauce. It tastes better, a lot more economical, I know what's in/on it, and gives the house a great smell, better than bread baking.

[zugor]

I left NY 38 years ago and still miss those wonderful hard rolls, nothing comparable even when I lived in the SF Bay Area and forget rural VA.

From the Bay Area I do miss one soft bread, Semifreddi's Challah.

OK, who's gonna overnight me half a dozen rolls from NY and two loaves of challah? Let's see a show of hands please.

[leftmyheartintennessee]

Oh the memories of sandwiches made using hard rolls, and a hard roll with butter for breakfast. New York is the only place to go to get the real mcCoy. Of all the great things to see or do or eat that one tops the list.
Have tried to make them at home but they just don't quite come out the same.
I have made Challah bread from scratch but it has been a while (years) since I last made it. Now that the weather is cooling off it gives me an excuse to fire up the oven again. Baking serves two purposes in my house,gives me the satisfaction/enjoyment of baking AND it helps to heat the house.

[Hunter Wold]

Really miss a good ole hard roll here in NM. Lots of tortillas but hard rolls no way.
Trying to make my own, but will take some time/patience.
HW

[CourageMom]

I'm going to extend my bread baking knowledge to a realm of guessing.. but my guess is the way to make rolls flakey-crusty is to eliminate the shelf extending additives, and (here's the genius) to put a pan of water on the bottom of the oven during bake time.

I cannot tell you how many times I've read this tip in recipe's for making the elusive crusty loaf.

It's cold out.. Start baking.