I’m sure it’ll be just fine, Inez- yeast is VERY forgiving, no matter what kind you use. We prefer instant because it’s just so darned convenient and inexpensive, but active dry was a standby for years. Thanks for connecting here- PJH

Wonderful, Andrea - thanks for your report. I’m glad the scali turned out well for you. Next up: Easter Pie. And zeppole! PJH

Parchment. Shape right on parchment, pick up loaf/parchment with a big peel (or slide onto the back of a cookie sheet), and slide right onto the stone. No sticking, no pulling out of shape. Give it a try, Carissa - PJH

You might want to begin by checking your yeast, if your dough is not rising. There may be several differences between this recipe and you local bakery’s. These would account for a different flavor and texture. Frank from KAF>

You are right about the chewy texture, but I like to crisp this up by wetting the outside and reheating in a hot oven until crisp or grilling the outside of the roll in a heavy skillet. This is best done with a day old roll.

After thinking about the problem I figured out a way to steam the rolls without using an steamer machine. None of my vegetable steaming equipment would allow room for the rolls so I found a round cake cooling rack that just fit in my 12 inch heavy stainless steel skillet. I can fit 4 rolls on it.

I Made up another recipe of scali dough and wrapped better cheddar dogs with rounds of dough. I glazed them with egg white and put the “bagle dogs” on parchment paper on the rack and lowered it in the skillet and covered it the skillet, they steamed for about 8 minutes. I moved the rack into a 400 degree oven and baked the rolls until they were medium brown. It was so much easier than dipping in the boiling water and worked better, I think, because of the egg wash. My husband likes a softer crust so I will do half of the rolls steamed and the other half of the recipe baked just as the original recipe suggests.

I also made some caramel nut rolls out of the recipe, they were great as well.

Maxine, you have some imagination going there - everything sounds wonderful! I’m going to try steaming bagels instead of boiling next time around, see what the difference is. Thanks for the hint- PJH

The rolls were magnificent with the best texture in the inside that I have ever made. My dear husband said the rolls were the perfect thickness for sandwiches, not too much dough in the middle. The crust was not quite as crisp as I wished, but still very good. I was very careful not to knead in too much flour, I used my bench scraper to keep kneading by hand before I finished off to a good medium firmness. I normally use a food processor but I was determined to make my best effort and it really paid off. I made a corned beef and sliced it thin to serve on the rolls.

One thing I did differently, I put a pan of boiling water on the bottom rack hoping to get a better crust, one of the bakers at the Wal Mart said they steamed the rolls before they baked them. Has anyone ever steamed the outside of theirsbefore baking. That is why I used the water in the bottom of the oven. Next time I will try my steam cleaner or clothes steamer to get a better crust texture.

I have one recipe with smoked sausage wrapped in dough that is dipped in boiling water then in butter before baking. that does a beautiful crust. I made that recipe up to make something similar to the bagle dogs from Schwans frozen foods. I use the cheddar smoked sausage for the meat in the center or good kosher hot dogs. This dough would work well in that recipe.

I already have another batch of starter mixed for tomorrow.

Thank you so much for the recipe. It will be with me until I can no longer bake my own bread. I will visit this site often in the future.

Maxine, thanks so much for connecting here. Steam does indeed make a crisp, somewhat (minimally) shiny crust. When making artisan breads, I often put a shallow pan on the lowest rack of the oven, then add a cup of hot water at the same time I put my bread in the oven. I also usually spray the bread with water before baking. Boiling the dough (like bagels) produces more of a shiny/chewy crust than crisp, I’ve found. I’m interested in what would happen if you steamed bread in your clothes steamer first - report back, please! Glad you found us - PJH

I love crusty bread and make a wonderful sandwich with the scali rolls. I slice the roll and butter the outside, then I open the roll and place it crust side out on a hot skillet and put a press on it. After it has developed a really crisp outer layer I remove the press and add munster cheese and thin sliced roast beef and heat until the cheese is melted. I add slices of avacodo and a tiny touch of Honey Royal french dressing. Maybe you will like it too!

Oh, boy, Maxine - does that ever sound good! Now I have to go make some scali rolls… PJH

Carla, hope the reality matches your memories - I’m glad we’ve lit the fire! - PJH

You’re welcome, Susan. Glad I could help you relive some nice memories… PJH