Hard Rolls

Anyone know where to get traditional Wisconsin hard rolls via mail or the Internet? Brats taste better with them, and I need them for the family turkey stuffing recipe (which also contains bratwurst).

www.bratwurst.net


CSD

Thank you! Those look yummy!

Brat rolls are re-crisped in our household in our toaster oven. Turn it on high 500º or so for 5-10 minutes. If the rolls are somewhat dried out, dip you hand in warm water and shake your fingertips over the rolls (a light spritz of moisture is what you're seeking), put them in for 5 minutes turning off the oven immediately once they're in; if they aren't dried out, skip the moisture. Its easier to store them in plastic but that just kills the crust. If your using them within a week, just keep them frozen in a paper bag. Recipes can be found if you look for semmel roll recipes.

Why are hard rolls not popular all over the country? Is there some trick to making them? Do they have to be consumed quickly?
I don't get it. I can get all sorts of fresh baked rolls and breads around here, but no hard rolls. Nothing like a good ol round hard roll with a crispy top and leathery bottom.

AMEN to that.. Nothing like it-- When we first moved here, to Indiana, from Jersey we looked all over for hard rolls-- people thought we were crazy wanting to know why we'd want to buy 'stale rolls' as they called them. There's something about a hard roll.. I have memories of getting up on Saturday mornings and having a fresh bag of them sitting on the table along with a bag of crumb buns (yet another thing we'd never found out here - not ones to compare anyway) that my father had gotten from the local bakery.. Those were the days!!!
Good luck finding them.. :)

quote:

Originally posted by jerseygirl127

AMEN to that.. Nothing like it-- When we first moved here, to Indiana, from Jersey we looked all over for hard rolls-- people thought we were crazy wanting to know why we'd want to buy 'stale rolls' as they called them. There's something about a hard roll.. I have memories of getting up on Saturday mornings and having a fresh bag of them sitting on the table along with a bag of crumb buns (yet another thing we'd never found out here - not ones to compare anyway) that my father had gotten from the local bakery.. Those were the days!!!
Good luck finding them.. :)

Ditto

quote:

Originally posted by MilwFoodlovers

Brat rolls are re-crisped in our household in our toaster oven. Turn it on high 500º or so for 5-10 minutes. If the rolls are somewhat dried out, dip you hand in warm water and shake your fingertips over the rolls (a light spritz of moisture is what you're seeking), put them in for 5 minutes turning off the oven immediately once they're in; if they aren't dried out, skip the moisture. Its easier to store them in plastic but that just kills the crust. If your using them within a week, just keep them frozen in a paper bag. Recipes can be found if you look for semmel roll recipes.

MFL, now the secret is out. We use the same procedure for Baltic Bakery Lithuanian rye bread.

CSD

I miss the bread from the Baltic Bakery. We used to have a bakery in town that sold it. Russian store though sells the real stuff from Latvia, my prefrence being Saskalds (Sour Rye), but the loaves are like half size (height wise) of what Baltic delivered.