How to make homemade rolls that are crusty rather than soft

[littlequestion]

Just that really - I have recently started baking bread and rolls (by hand, not in a bread machine) but just can't get my white rolls to go crusty. I've tried baking them at a high temperature for 15 mins, at a lower temperature (200) for 25 minutes, but no joy. Anyone got any tips please?

Steam.
Commercial bakeries have steam ovens to create crusty bread.
Try placing a roasting tin of hot water on the oven shelf below your rolls, or a few minutes before the end of their baking time brushing the surface with water.
I also got lovely crusty bread by using the no-knead method with a slow overnight rise and baking in a Le Cruset cast iron pot.