Authentic New York Hard Rolls/Kaiser Rolls Recipe

Recipe:
Ingredients:
1.5 cups Water
3 teaspoons Yeast
2 tablespoons Sugar
3 tablespoons Oil
1.5 teaspoons Salt
3-1/4 to 3-3/4 cup Bread Flour
3 teaspoons Malt Powder
Egg Wash
Directions:
1. Pour water into large mixer bowl. Sprinkle in yeast, sugar, oil, salt, 3 & 1/4 cups flour, and malt powder; mix 2 minutes with electric mixer, scraping sides occasionally. Beat in enough remaining flour to make soft dough.
2. Knead until smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Preheat oven to 200 degrees. Once oven comes up to temperature, turn off and open door while you form the rolls.
4. Punch dough down. Remove to very lightly floured surface; divide into 8 equal pieces. Form each piece into a smooth ball. Flatten balls to 4-inch rounds.
5. Using a Kaiser roll stamp, firmly press into dough without (but almost) cutting completely through. Place rolls on a baking sheet lined with parchment paper, about 2 to 3 inches apart.
6. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
7. Turn rolls over so stamped side is now UP. For a more obvious indentation, carefully restamp before baking.
8. Bake in preheated 400°F oven for 15 minutes or until golden.
9. Remove from baking sheet; let cool on wire rack.
My recipe/video for: Authentic New York Style Italian Bread • Authentic New York Sty...

[@WastedTalent-]

I can't wait to try this recipe. I grew up and lived on LI for 45 years and recently moved to a little rural area of Upstate NY. There are no deli's. Anything that calls itself a deli, isn't a deli. No one makes breakfast sandwiches. If they do, it's a microwaved scrambled egg patty on a crappy Thomas' bagel from the Dollar General with a microwaved sausage patty. There's a bakery that makes breakfast sandwiches, but only on bagels. They didn't know what I was talking about when I asked for a roll. I tried to elaborate with Kaiser and hard roll. Nothing. Didn't ring a bell. I get to visit LI once a year and the first thing I do the next morning is go to the deli and get a Hungry Man hero. The rest of my time there, 2 eggs, over easy, on a roll with bacon, cheese, and pepper--homefries on the side. Oh, also, they don't know what a hero is. They're subs and all of the sub bread is so doughy and soft. I think it's because most of the people up here are missing most of their teeth and it's easier to gum it. They also don't know how to make pizza. It's bad when there's 3 pizzarias in town and the gas station makes the best pizza, but that's a whole other rant, lol.

[@odjida2135]

I get ya ! After living in Connecticut most of my life I got to experience the best bakeries and the best Pizza. In Vermont now and it’s a lost cause for those things !

[@TheClydecook]

OMG! This is the best comment I've seen all freaking week! Write a book on your search for decent food, please!!

[@LizbetPCB]

I feel this so much! I haven’t had really good bread of any kind since moving to East Bumfvk. And pizza? Forget about it! I’m really excited to make these. PS it’s YOUR kitchen. Your hair looks great. Wear it however you want it 😊

[@franward8550]

Having lived in Westchester County in the 80's where every convenience store had a sign out front," Egg on a hard roll small coffee $1.50 ". Believe me this was breakfast every day. I just made this recipe and it is spot on! I can't thank you enough for all your hard work making perfect NY hard rolls.

[@carlsavory6210]

So how much did the flour weigh.

[@banesbanesbrew8321]

I'm from Long Island and in my day you could get a Breakfast Special in any Deli in the mornings Egg cheese choice of Sausage bacon For A Buck Fifty on a Kaiser Roll

[@tiagofgarcia]

Very nice. I lived in Westchester co., too, late 90s-2008. I worked at Royal Scarlet deli in White Plains. We had the best breakfast egg sandwiches around that area. It was a real treat

[@michaelmontesi9309]

From New Haven, grew up on hard rolls. This is my first attempt. I remember the rolls being denser, firmer all around, but these were great. 😀

[@user-li2vh2ni1l]

I made these last week and we loved them! I'm making a batch today. We are originally from upstate NY, moved to FL, now we live in NC. Can't get anything like these in the south. I've tried several so-called NY style hard rolls... all failed. Thanks so much for sharing your recipe. There is nothing like a REAL NY HARD ROLL.

[@deefessler2146]

I made these today and they are simply delicious. Previously I used 1 packet of yeast instead of 3 teaspoons. I come from Queens, then Suffolk County Long Island. I now live in Florida, and these rolls make me a rock star. Thanks soo much

[@ruthbrown2186]

Omg we moved to Florida 6 years ago and have gone back to NY many times just to have egg cheese and ham or bacon on Kaiser.the best recipe I’ve come across. Perfect Kaiser roll and I put onions in 2 of them for my husband he said save the recipe and thank the lady. So here it is thank you so much.

[@porqpine53]

Buttered roll with poppy seeds hits so hard. The dry the crust matches the cold butter and lighter than air inside

[@renogreens4273]

Living in Canada now; but grew up in Long Island (Sea Cliff). Frequebt the New York Deli's. Now I will be able to enjoy those wonderful memories again, Thanks for the recipe....hmmm!

[@chrisgatens4602]

Can’t wait to try these. Live in Tennessee for the last five years originally from New York City. Miss them, miss New York City.😢

[@joannefrank5114]

I love this recipe! ❤ I’ve made it 3 times. I’m not much of a baker but the first time they really came out great! The second time I must have done something wrong, but the 3rd time they came out FANTASTIC! (The second time I think I only used a packet of yeast and that is only 2.5 teaspoons! I also used the wet tea towel method and my towel flatten the rolls out and the dough stuck to the towel)

[@davidchanesman9394]

Okay. I grew up on the island and have been gone since '84. I just made these and was instantly transported back. Thank you so much for putting in the research.

[@1dahoops]

For a crispy hard roll crust, bake in a covered pan (like cast iron) since trapped steam not only helps the oven spring, but is necessary for a crispy crust. If no covered baker, the next best thing is to leave the rolls in the oven when done baking (with the door cracked open so as not to overbake the rolls). It's the escaping steam from the rolls that softens the crust. I love the kaiser press - even if you press hard, your oven spring will make them rise again. 😊

[@TheClydecook]

I made these for a Jersey girl for her BD. She loved them! I've made them for myself, and I love them! Might make some more today. Thanks for the recipe!

[@deanoconnor77]

Shannon, I'm a fellow Irish American now living in Long Island. This recipe video is fantastic and you are so talented and real. My Dad was a singer as well so I can appreciate really gifted people. Thanks so much for sharing and dont mind the hair comments etc. Keep it real. Nobody cooks or bakes at home with a hair net on. Please keep sharing. I'm a fan.

[@jvernice]

Nice tip with the wet cloth for the last proofing. I use a whole milk wash for a more crusty roll. I find it works better than the egg wash. I am a former LI resident now living in WV. I have also worked endless hours to perfect my Kaiser rolls, French bread, Italian bread, ciabatta breads bread and now working on bagels.

[@garyfuzie1170]

Thank you for this. I moved out of NY in 2005 and have not been able to find anything close. I always stock up when i visit to share the true NY buttered roll with friends when i return. Now i can make them and they are amazing.. Withe the holiday approaching i can make these and have an authentic NY breakfast special. Thank you Thank you Thank you!!!!!!

[@irenegraham9465]

So happy to have found this! I miss hard rolls terribly!!

[@erinagarcia5866]

I am so so excited to make these! Moves to Georgia 7 years ago. I’m a born and bred New Yorker and hard rolls are the food I miss that I cannot get. Thank you for posting

[@cherylwilliams2107]

Omg! I’m a displaced Long Islander, living in North Carolina, desperately missing NY rolls, found your channel, followed your recipe, and damn, this is it! You have nailed the recipe! Have made them twice, second batch I doubled! We are so happy! We’re able to have Long Island breakfast sandwiches now, excellent! Thank you for sharing!❤

[@ShannonK.OBrien]

I am SO glad you love them AND that you get to have ‘real’ breakfast sandwiches again! They’re the best, aren’t they? 😁🥰❤️

[@cherylwilliams2107]

Absolutely the best!

[@cherylwilliams2107]

I’m making your Italian bread today!

[@suemalloy7392]

Hi Shannon! I made these rolls today and followed your recipe exactly! They are perfect. We’ve moved to Florida and nothing here has even come close here to NY Kaiser rolls. Thank you so much!

[@ShannonK.OBrien]

I’m so glad you liked them!

[@lumber-jackha5123]

In Germany where this roll originated this particular roll was made like this with the slits in it to break or pull it apart in pieces then butter the pieces and put liverwurst on them. This still a standard in every town in Germany.

[@sharon2434]

I was raised on Staten Island and moved out west, I have missed hard rolls forever, the ones they make out here are not right. I'm going to try your recipe as soon as the malt arrives from Amazon they look delicious, now I'm going to order some Taylor ham to have on the rolls, I used to eat a buttered roll at the ferry terminal every morning heading to work and a regular coffee. And you are so right about the cold pats of butter. Thank you so much for the revipe

[@lynda8624]

I’m from NY I moved. Never could find these rolls anywhere. They taste just like New York rolls. I love love love them. I take you into the kitchen on my iPad every time I make the rolls. I’m still a little leery doing it myself even though I wrote the directions down. One day I will try it on my own. Thank you so much it’s definitely worth making, Anyone from New York will agree. Thanks again.

[@ShannonK.OBrien]

I’m so happy to hear you’re making and enjoying them! I do the same thing. Every time I make croissants, I take the iPad into the kitchen and have to watch the video, even though I “know” by this point how to make them lol 😜❤️❤️❤️

[@wmffmw1854]

I moved from Garden City, to Northport, to Florida in 1978, haven't had a proper Kaiser since. Definitely going to give this recipe a shot.

[@bozodog428]

First thing I do when I visit Jersey is stop at Slaters Deli for a buttered hardroll and a cup of Joe. Heaven on earth!

[@joannefrank5114]

I made your Italian bread and the Kayser Rolls and both came out spectacular! Thank you for your excellent videos on how to make them! I’m from Long Island and moved upstate and I missed the flavor of these great breads and rolls! Thank you so much!

[@oma2909]

Super fab video. Love the recipe and will try. Love your down to earth baking! Super!

[@raydartt]

Moved to SC 16 years ago. Local supermarket makes these but not quite the same. Glad i found this. Looking forward to making them. Thanks

[@suer8463]

I can't WAIT to try these! I am a native NYer who moved to California 35 years ago and miss my rolls! You just can't buy good ones here. Thanks for a great video & recipe!

[@sharon2434]

I ordered the kaiser roll dtamp and malt from amazon,bought bread flour and this Staten Islander,who ate a buttered roll practically every morning heacding to work with a teg coffee, and has lived out west for years now will try to make my own hard rolls.thank you for the recipe and video.

[@kwilson962]

I just finished making these for the first time. Success! I ate one with a burger and one with just butter (for dessert). OMG. They were as advertised. Tasty, very lightweight, and stands up to cold butter. I will have to check out more of your recipes!

[@Five0Music]

Love these rolls, they remind me of eating in Delis in Union City and Jersey City. Rolling and tying the rosette the way baker’s shops do will give a better rise and texture, but I see a lot of people shortcutting with the stamp… whatever works! Thanks for sharing!

[@mariannatrapani5859]

Thank you going to try this.

[@ryangies4798]

I’m a 22 year resident of NYC and these look completely legit. Before moving to the city I lived in Munich where the Kaiser roll is found literally on every corner (even inside the small bakeries in the subway stations). These have been in my life for a very long time and I plan on using them in my new catering business.

[@cretracks]

Made these today for the first time. Former Long Islander living in Florida. Pretty darn close to the NY hard roll. I immediately made a bacon, egg, and cheese with one. Very nice. Some of the hard rolls I got in Long Island delis were a little more crispy on the outside, but hey - these taste great.😋

[@janetridgeway2058]

Thank you! We moved to California, no hard rolls, no Italian bread, no Italian sausage, I could go on! Will try both!

[@revthomasstanley8001]

SHANNON, I am a transplant from the Midwest now in Southern Colorado. Like New York Kaiser rolls were a staple in the Metro Milwaukee, WI area. I have been craving them for a while now. (We are also having bread shortages here.) So I went on line and searched and found your video. I made them they turned out very good on my first try. I made 3 technical errors. I used AP flour, had 25 pounds on the shelf. Stores in my rural area do not have bread flour one of the shortage items hear. I am in my 70`s and live alone. Moving to a smaller home site I packed and move a lot of things to my new home. The wax paper cutter on the box was bad so I moved the wax paper into the parchment paper box. The egg wash glued the rolls down to the wax paper. Oops! Also the rolls stuck to the wax paper. When they cooled I stripped off the wax paper that took along my nice brown crusty bottoms of the rolls. They taste great even with the errors I made. Since there is only me I did not worry about the stamp design. I watch the dough form in my Zojirichi bread machine on the bread cycle. I felt I added to much water and stopped when I was up to 3 and 3/4 cups of flour. 2 rises and then I it into the 8 rolls. I put the toppings on and then a 40 min. Last rise, egg wash while the stove came up to temperature. I flattened the roll slightly before the wash the rolls still looked like to wet for bread. I held my breath and into the oven they went for 20 minutes. They grew upward and out ward. They easily pulled out apart as you said they would. Taste was what I remembered and was very pleased. This morning I awoke and asked my self can I make only 4 rolls at a time.? I am going to try it with corrections to my errors after these are gone. Here are 2 things I noticed in the recipe. 3 teaspoons make one tablespoon. That gives us one table spoon of bulk yeast, and one tablespoon of malt powder. THAT LEAVES ONLY THE SALT AS THE OUTLIER 1 AND THAT IS ONE and A HALF TEASPOONS. Every dry is now a tablespoon measure. Solves the teaspoon, tablespoon delma. That leaves one problem. . How do you get the dough out of the wet towel? Lol. I will try the half recipe and let you know how it turned out in a few days. Rev Thomas

[@ForbiddenChocolate]

I always correct the measurements in recipes that way. 3 tsp. = 1 Tbsp., 4 Tbsp. = ¼ cup, etc. It's so much easier to get the measurements right that way. When I like a recipe, I weigh the ingredients the next time I make it which makes it even easier! I hope your rolls came out better the second time! 🙂

[@1924ab]

I commiserate with you, I’m from the Milwaukee area also but left in 79 and cannot find good hard rolls anywhere! Or crullers, good cheese, sausage etc. 😢

[@markhansen8078]

OMG. I miss these rolls so much. I grew up on LI and we all ate these rolls. It is a part of your life on LI. I need to make these. They look so good. TY MH

[@wander2166]

Same here in West Babylon

[@hillbillyhomestead1966]

I'm a former New Yorker living in Florida and we sure do miss these rolls. Made NY bagles last night they were awesome

[@iwillseejesus]

Oh my goodness!!! Another outstanding bread recipe!!! I made these rolls today and used them to make 1/4 lb tavern burgers for dinner!! The buns are incredibly delicious, and held their shape to the last bite. I'm hooked!!! Thanks for sharing! GOD bless!!!

[@GlendaEmmons]

I grew up in Westchester County and miss the hard rolls. I tried your recipe yesterday and was very pleased with the results. One thing I did miss was the deep lines. When I'm eating a hard roll slathered with cold butter, I like to pull it apart by the lines. Dumb I know, but it's part of my experience. Next time I make them, instead of using the press, I'm going to do a rosette shaping to get the deep lines. Roll the dough into a rope, tie into a knot, tuck one lose end under and through the knot, then tuck the other end over and into the knot.

[@HowCaseySeesIt]

Glad to see you back!!

[@user-ff3bv2jm7q]

You explain everything so clearly and are down home. I would suggest doing more closeup of your processes that is what I wait to see most, you are awesome I hope to see more of your recipes

[@rolfbach2721]

YOU ARE MY ANGLE !!! I grew up in a deli in queens that my uncle owned. Lived in long Island for ever. Last year moved just 4 hours away. And no Kiser rolls. Can't find em anywhere. So looked for a recipe. And found you. Yours. Thank you. Thank you. Thank you !!

[@israelins1]

They look fabulous! I love your videos!

[@ShannonK.OBrien]

They’re so yummy! And thank you! Always nice to know someone is watching 😁🥰❤️

[@deeran656]

Amazing !!!!! ❤️❤️❤️

[@gloryanna365]

I've been testing k. rolls and so far this is the best, right up there with her Italian bread, thank you.

[@flangschultz]

I absolutely love this recipe! Thank you. FYI: if you let the rolls rest for 20 minutes before stamping, the stamp mark is more pronounced.

[@TheClydecook]

I have a dear friend from New Jersey that is a Texas transplant. I don't know! Anyway, she's asked me to make these for her a couple of times. I always say no because I thought it would be too difficult. I make bread, not rolls! She's a good friend so I decided to give it a shot. Thanks for the tutorial!

[@slingshot909]

We, like some others moved away from Jersey, and no one knows what hard rolls are here. So Im so glad I found your video, I'm gonna make these for my family, I'm sure I'm gonna get some kind of reward, lol, thank you so much! -oh, were in Kentucky

[@brj319]

So glad I found you!! I grew up on the North Shore and left in 1980 and have never found a decent LI bread recipe. I have MISSED THE HELL out of a decent BE&C on hard roll and Tilda’s Bakery in Rocky Point Italian bread 🥖!! Thank you!!!❤️

[@tomplunkett9900]

I live in Pa. We could not find rolls that satisfy us so I made your Kaiser Rolls today, they are absolutely D-lish. THANK YOU! Will be making your other breads as well.

[@deeran656]

Amazing, I’m so happy I found this. I’ve moved from Long Island and miss breakfast specials so much, thank you ❤️❤️❤️

[@ShannonK.OBrien]

I hear you! That’s why I didn’t stop trying to make these roll - specifically because I wanted a good breakfast sandwich lol! ❤️

[@CharleneSweeney-pg9dp]

Please, how do you get your recipe....I want to make them because, I can't get them in SC. I'm originally from Orange County NY.

[@dorenealban4667]

Ms. Shannon, this is my first time viewing one of your videos. I was looking for a Kaiser roll video, and came across yours. I have been baking a 'light' yeast (dinner) roll, similar to your Kaiser rolls for many years. The only difference is, no malt and 1/4 cup sugar instead of 2 Tablespoons. I do not brush the tops nor sprinkle a topping on the roll, before baking. But after they cook and still hot, I brush with melted salted butter. They're soft and yummy. Try them out. I am originally from Massachusetts and excited about trying your recipe. My husband (from Florida), has never had a Kaiser roll. This will be a treat. Thank you again. I am looking forward to viewing more of your videos.🌹❤🌹

[@gracefoster4861]

If they are soft, they aren't a true Kaiser - Hard roll.

[@mikesr3011]

Your 100% correct! I moved from NY/LI and can't find them. Can't find a decent bagel either. Thanks for the recipe, i'll be making them.

[@SmokedawgP]

Great video - as a chef for 50 years I appreciate the nice techniques and you even recommend eating them with cold butter. my wife insists that soft butter is better, but I maintain soft butter is greasy and lacks the contrast and flavor of cold. My only criticism is that you should have your hair tied back.

[@jenbunni9111]

I first watched this a while back but I’m trying them right now! On the 1hr rise time. Im sooo excited! I had to use 1t of malt syrup instead of the powder and maybe 4 1/4c of flour but I think I got the texture right🤞 ! cannot waittttt! Ty for this video!

[@danahutchins5868]

Tried this recipe ladt week. Can't find hard rolls in the north country of NY. These are super easy, super tasty, Thanks

[@valeriejames6221]

I know what you mean about all those recipes being heavy. I moved out west in 89. We are moving soon and once settled, I will make these ! 2 suggestions. A super sharp pairing knife to use after you stamp the rolls, just score the lines. 2 - have your husband build you a proofing box. Look into them. Thank You !!!

[@tcfolstrom599]

I would never dream of telling you how to bake breads or anything I am sure , But maybe for super beginners I could express my concern for your measurements , I use a scale , but if someone doesn’t have one I think it’s probably a good idea to use a spoon to scoop out your flour and fill up your measuring cups , this gives more control over the correct amounts of flour by ensuring the flour isn’t packed hard on one cup or packed loosely on the next cup , air pockets can really throw off your measurements and make iit difficult to perfect your product , which was great btw way I made you bread last week I remember you saying you worked hard twerking the recipe ,,, so great job :-). !

[@TheEvie202]

You are so right about the all purpose flour rising differently. I’m making your Italian bread recipe right now😂! I use the bread maker on a dough cycl because of my hands. Thanks. Greetings from New York City.👍🏼🇵🇷🗽🙏 😋

[@jpwoelfling]

Growing up on them in NJ. thank you.

[@WeGr114]

yay!!! I am so glad I found your video. I cannot wait to have a real buttered roll. Moved to buffalo and the rolls are not the same. Thank You.

[@mattlynch2656]

Second time around they came out perfect thank you. Thanks for the tip on restaurant depot we have one here it Jacksonville.

[@mattlynch2656]

Rolls are coming out great TY

[@loridavis5000]

The recipe was perfect I’ve tried others there were dense or not right however when I put the towel on in the oven n take it off some of mine deflated so next batch I did not use the towel when I put it in the oven to rise . But this recipe in itself is perfect thank u

[@wmffmw1854]

I grew up with these Kaiser Rolls. I haven't had a decent roll in decades.

[@deborahgarry9363]

OK...nice job. TY

[@florret2003]

I tried this recipe yesterday and the draped towel, although wet like you suggested, stuck to the rolls and killed the rise. Today I jumped into it again, because the first effort had a great taste. This time I used parchment paper to cover. Next time I'll use non-stick parchment because I still had a bit of sticking dough. The rolls came out great the second time, although I think they could use a bit more rise. By the way, I ditched the egg wash in favor of a water spray. Good job, Shannon!

[@georgecallo4573]

Lightly oil plastic wrap and cover.

[@Lakeman-fb6vl]

Try a lightly dusted tea towel

[@debiadams8819]

I agree with other post, lightly spray plastic wrap, it works great. I've also placed a warm damp towel over the plastic if it's called for.

[@susanchamblee1190]

Thank you for this. I moved to Raleigh, NC and can't find these rolls anyplace. I really miss the old neighborhood bakery. Bakeries in general are hard to find here and most only have premade frozen items that they heat up and try to pass off as home/bakery made. None have good rolls!

[@paulribarich4440]

Made these today it is the best ever!!!! Going to try your bread next week!!!!

[@loridavis5000]

Ok I made these rolls today with a little tweak. I did not put the towel on cause when I did it would deflate . Also put the egg wash n poopy seeds on while they were rising and they came out perfect

[@noldaker]

My favorite rolls...Def going to try your recipe because I made them earlier and they were too heavy. Yours look perfect. :)

[@noldaker]

I make these twice a week now...They are awesome! Her Italian bread once a week. :)

[@danielkane8287]

Great recipe!! I moved down south years ago and have been missing these and get them sent down every so often. Not only are you awesome but cute! I miss the accent too! Thanks for sharing!!

[@marygagliardi5315]

Lovely demo I can’t wait to try them. Jersey girl living in South Carolina!

[@ljjackson7106]

Suggestion? Put some flour in a small bowl for dipping your stamp so you don't contaminate your bag of flour! I've been making them for a few years and recently switched to the stamp which I do not like as much as the hand knotting (which my husband does NOT like so I use the stamp!) (Former Jersey girl now in NW FL!) I like your recipe with the malt flour! 👍 ~ Laura

[@donaldstephens2339]

I haven't made it yet but the cook sounds like she could make a good buttered roll. I asked for a buttered roll at the cafeteria of my job when I moved from NY to Arizona. The guy behind the counter looked at me like I was a dang tourist and slopped bacon grease on a small roll. It wasn't anything like a NY buttered roll. Ima try it tomorrow.

[@ShannonK.OBrien]

I live in Albany, and even up here, only 3 hours from the city, no one knows what a “real” buttered roll should be 😜❤️

[@noldaker]

Thank you again...Took me 3 times to get this right plus I popped the pin on my KitchenAid...Hub fixed it. Anyhoo, I tweaked the procedure a bit by doing the egg wash and poppy seeds before 2nd rise and sprayed them lightly with water. :)

[@ShannonK.OBrien]

Omg! SO glad the hubby fixed it. I use my Kitchen Aid almost every day for one thing or another (have a bunch of the attachments), so I’d be lost without it. And what a GREAT IDEA, putting the egg wash and topping on before the 2nd rise! ❤️❤️❤️

[@noldaker]

@@ShannonK.OBrien Thank you again for sharing your recipe...Lived across LI Sound from you (Ffld CT and NYC during 80's) and ate bacon and egg on a hard roll every morning b4 work. In FL now and their rolls are no where close to your delicious NYC rolls. :)

[@hillbillyhomestead1966]

Best video I've seen on screw tube

[@JaniceMitchell-Smith]

This looks great. Just a suggestion, when cooking, you may want to tie back your hair so you don't have it hanging over the dough and you don't have to keep using your hands to push it back. No one wants a strand of hair on these beautiful rolls.

[@mariannatrapani5859]

Exactly my thoughts. She is great in direction. But her hair should be tied back so she doesn’t have to constantly brush it back with her hands. Just don’t want to hurt her.

[@vjnappo]

Great recipe - I made these yesterday and we had "smash" burgers on them. The only thing I would do differently next time is to have the batch make 10 rolls; they were a little too large. 👍👍👍

[@dorisstratowski7376]

Cannot wait to try these! Great video. I will watch more of your videos!

[@tomrizzo1554]

I'm working on my Dough right now I make pizza dough with oo flour all the time that is the only way to make pizza dough but of course I'm using bread flour on your rolls but I have never seen the rise the way my dough has risen and I know it was because of that diastatic malt powder it almost tripled in size.. a lot of Baker's never even heard about it because I tried to find it locally at no avail had to go to Amazon to get it I'm from New York but live in Florida now you are so New York and I love it!! your instructions are very descriptive and easy-to-follow I'll let you know how they turn out but I'm a hundred percent sure they will be awesome maybe not arthur ave but hopefully close! the first thing I will make is a bacon egg and cheese on your rolls then probably a buttered roll because when I go back to New York to visit my family that is what I eat every single morning from the deli the only thing I'm having trouble finding is poppy seeds because I prefer those over sesame seeds

[@lindasherman2968]

I love your hard rolls and Italian bread. I now live in Texas and can’t get a decent bagel. You mentioned you make your own bagels. Please make a video or send your recipe.

[@salkok001]

Great Rolls! She's kinda cute too! 😉

[@ForbiddenChocolate]

I live on Long Island and my daughter is always bugging me to get egg sandwiches. They're up to almost $5 each at our favorite deli now! 😱 The only thing I don't have in stock is the rolls, so I'm making them today. Yours look perfect! I've been baking all of our bread for a few years now and finally got a stamp so I'm ready to roll! Buh-dump-bump...🙃 I'll see myself out.

[@shelleyfisher5364]

Thanks for this, I wasnt sure of the rising process/sequence. You straightened me out. But please what exactly is the diatematious?? you add, and what does it do? Thank you so much.

[@rcafiore3424]

Home run thanks.

[@mikebonom]

I cant wait to try and make these. I miss LI rolls

[@Splatter138]

Cant wait to try this! I now live in Colorado originally from the Bronx. The Question I have is what can i do about the elevation? Not a huge baker but learning and miss these rolls so dam much!

[@TheEvie202]

Good to know about the Hellman’s Mayonnaise lids. I always hand- form my hamburgers. Will try😊 I wish you would have shown us close up of the finished product.

[@GoneBattyBats]

Try those with Caraway seed and Pretzel salt for Kimmelwick rolls. Best Roast Beef sandwiches.

[@dianaedsall1766]

Oh how I wish this recipe was written down. I have arthritis and can't write it out. I could print it. ❤❤❤

[@mikebraithwaite3288]

Copy and paste it into a word processor like Windows Notepad, then you can print it out.

[@ajdoane1]

Shannon, do you have a NY style bagel recipe that you would be willing to share? Making your hard rolls today, and super excited about it! Haven't had a real buttered roll since 1996!

[@rawstarmusic]

Lot of love goes into those buns. Tipping upside down seems like spoiling the stamp. When I myself bake it is huge. Now I'll reveal my odd food today. Broccoli shake: Use a big mug from the coffee shop. chop 1 tomato and put it in. Take 2-3 pieces of well cooked broccoli and put it in. Some raw onion, salt, pepper, oregano and pieces of chopped garlic. Put on the lid and shake. Warm it a little in the micro is optional . It mixes well since the broccoli holds water from the cooking. Make a toast with hummus and cheese and eat from the cup. This really happened today. Twice!

[@wander2166]

Hi, I’ve made a few different NY Hard roll different recipes .......Is your recipe very dense or like the rolls we used to know ? The ones I LOVE had a nice cracking crust but real light and airy on the inside? I grew up on LI Thanks in advance

[@ShannonK.OBrien]

Hey, Brian! Nice to hear from a fellow Long Islander 😁 Thanks for the question. They’re light and airy as long as you follow the recipe exactly like I instructed. If you want the crispy crust, mist the oven with water once heated to 400 degrees or place a little water in a dish on the rack below the rolls (I’ve found filling a spray bottle with water and misting the inside of the oven works best though). Once the rolls are done, immediately remove them from the baking tray, place them directly back in the oven on the rack (just each roll on the rack), then leave the oven door open until they cool. That also helps with the crispy crust ❤️

[@jessicasmith4388]

If you check out King Arthur site the bakers have tips

[@johnnykanoo]

I know ytou must get this a lot but I LOVE your accent!

[@seano1642]

Bacon, egg and cheese on a hard roll! Standard breakfast fare when I was younger and building houses in Ct.! I ended up in Iowa for some strange reason and all the bagals, rolls and bread SUCK here! We got all our Italian bread and rolls from NYC!💪🏻💪🏻👍🏻 Or Greenwich Ct😶 I'm totally doing your Italian bread and Hard rolls! I've looked for your spagetti sauce but can't find it, thought you said you did a vid!🙏🏻

[@mdoooo7]

Do you get the thin crispy top with the egg wash I've been trying to use the steam method but just spot on with the rolls and the cold butter

[@lwest5686]

Nice....and what do they look like inside?