SCHOOL CAFETERIA HOT ROLLS
Recipe for hot rolls (from school food service 1968-1990).
Provided by Trampisjr
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 42
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
- Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
- Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 17.3 g, Cholesterol 11.8 mg, Fat 4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 59.7 mg, Sugar 2.5 g
SCHOOL LUNCHROOM CAFETERIA ROLLS
"These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! You can't mess these up! They are super easy and everyone will want the recipe.
Provided by Jody Wood
Categories Other Breads
Time 27m
Number Of Ingredients 10
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 LUNCHROOM CAFETERIA ROLLS
These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!
Provided by MOMMY2THREEANGELS
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h57m
Yield 22
Number Of Ingredients 10
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.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 50.5 g, Cholesterol 22.7 mg, Fat 5.5 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 342.1 mg, Sugar 6.9 g
HOMEMADE HOT ROLLS
We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking!
Provided by H. Cato
Categories Breads
Time 40m
Yield 24 Or one 9x13 1/2-inch baking pan
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water.
- Stir sugar, salt, and half of the flour into the yeast mixture.
- Beat in the eggs and shortening.
- Add the remaining flour and beat until smooth.
- Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
- Stir down the dough.
- Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
- Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
- Pinch the rolls off (medium sized), and place in a greased pan.
- It may take two pans; one small, and one larger, for all the dough.
- You can also make loaves of bread out of it.
- Allow it to rise again, until doubled in bulk.
- Bake at 375-400 for 15-20 minutes .
- When done, brush with butter (while hot).
- Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
- For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
- Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
- Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
Nutrition Facts : Calories 120.2, Fat 2.8, SaturatedFat 0.7, Cholesterol 17.6, Sodium 200.8, Carbohydrate 20.2, Fiber 0.8, Sugar 2.2, Protein 3.2
SCHOOL HOT ROLLS
Make and share this School hot rolls recipe from Food.com.
Provided by Sherri Cordell
Categories Breads
Time 1h20m
Yield 100 rolls
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.6, Fat 5.9, SaturatedFat 1.3, Cholesterol 3.7, Sodium 299.4, Carbohydrate 40.7, Fiber 1.5, Sugar 5.6, Protein 6.3
MOM'S HOT ROLLS
This old family recipe is the best of the best. Plus you can make the dough up ahead of time, keeping refrigerated until needed. That lets you have delicious old-fashioned yeast rolls or cinnamon rolls on the table in half the time. (I have modified the directions to be more clear about how much flour to use.)
Provided by puppitypup
Categories Yeast Breads
Time 16h15m
Yield 3 dozen, 24-30 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and shortening in large bowl in microwave until shortening melts.
- Meanwhile, dissolve yeast and pinch of sugar into warm water.
- In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
- Stir in half the flour mixture into the milk mixture. Stir in the yeast mixture, then stir in the remaining flour.
- Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
- Whisk together baking powder and last portion flour. Stir into the batter.
- Cover bowl with a plate and let rise in refrigerator 12-24 hours.
- Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours. Bake at 400 degrees for about 15 minutes or until done.
- PARKERHOUSE METHOD.
- Roll dough out on floured board to about 3/8" thick. Place on cookie sheet and brush with melted butter. Fold each one almost in half.
- CLOVERLEAF METHOD.
- By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
- Put remaining dough back into fridge and use within the next few days. Makes great cinnamon rolls too.
QUICK HOT ROLLS
Make and share this Quick Hot Rolls recipe from Food.com.
Provided by Divinemom5
Categories Yeast Breads
Time 1h52m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine warm water,sugar and yeast.
- Add salt and 2 cups of flour,beat for 2 minutes.
- Add eggs and shortening.
- Beat 1 minute.
- Blend in 4 cups of flour until dough is formed.
- Let sit 20 minutes.
- Form into rolls.
- Let rise until double and bake at 375 degrees for 20-30 minutes .
- Can be used for cinnamon rolls.
- You can also flattened out pieces of dough in hot oil til golden,then serve with butter and honey or syrup.
- Yum!
SCHOOL HOUSE ROLLS
For those of us of the older generation. Can you remember how light and tasty the homemade rolls were that they served in the school cafeteria? Try these and let me know if you think they compare. This is a very versatile recipe and not complicated to make. Can't remember where the recipe came from but glad I found it. Like alot of recipes I come across no prep or cooking times are noted.
Provided by Anita Harris
Categories Yeast Breads
Yield 12 rolls
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314.3, Fat 6.1, SaturatedFat 2.1, Cholesterol 3.9, Sodium 599.7, Carbohydrate 55.6, Fiber 2.3, Sugar 7, Protein 8.7
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