Hi PJH, 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

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