Ok don't hate me, I work in a hotel kitchen, with commercial frozen proof and bake bread. Chef wants crispy crust on his rolls, I can't get it, I use steam, for 15 to 45 seconds but it is just soft and commercial. I suspect it is ingredients, could it be the oil, the datem, or other emulsifiers, or preservatives? I am going in early today to make real bread to show him I know how to make crusty bread. But if you have any ideas I could use the help.