School Hot Rolls Recipes

SCHOOL LUNCHROOM CAFETERIA ROLLS

Steps:

• In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
• When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
• Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

SCHOOL LUNCHROOM CAFETERIA ROLLS

Steps:

• 1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• 2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
• 3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
• 4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

SCHOOL HOT ROLLS

Steps:

• mix all dry ingredients (including yeast).
• Add oil.
• Add water.
• Let mix for 10 minutes.
• Let rise for 20 minutes.
• shape into rolls.
• let rise 10 minutes.
• Bake at 350 for 20 minutes.
• makes 100 rolls.
• perfect for large gatherings.

SCHOOL HOUSE ROLLS

Steps:

• Place warm water in a mixer bowl; stir in sugar.
• sprinkle yeast over the water and stir.
• Add the melted Crisco.
• In another bowl mix together the flour, dry milk and salt; add to the yeast mixture; beat well.
• Let dough sit for awhile, then roll and cut.
• Put in greased pan and let rise until double in size.
• Bake at 450 until light brown.
• Brush tops with butter.
• NOTE: This dough can be used to make rolls, buns, loaf bread, cinnamon rolls or doughnuts.