Jorie, it's a combination of ingredients and technique. The crispiest crusts are made with bread that doesn't include fat, or if it does, the barest minimum. Think baguettes: flour, water, salt, and yeast, that's it. And their crust is super-crispy. The other element is introducing steam into a very hot oven while the bread or rolls are first baking. You can do this via a hot cast iron pan set in the bottom of the oven, with boiling water added to the pan at the same time you load the bread. A third thing to try is, once the bread/rolls are baked, turn off the oven, crack the door open several inches, and let the bread cool right in the cooling oven. Try these suggestions, and I think your crusts will become crispier. PJH

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