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
OLD SCHOOL CAFETERIA-STYLE YEAST ROLLS
Big, fluffy and tender yeast rolls, reminiscent of those old school cafeteria rolls so many of us loved.
Provided by Deep South Dish
Categories Breads
Time 3h
Number Of Ingredients 8
Steps:
- Combine yeast with 1 teaspoon of the sugar and 1/4 cup of the warmed milk. Stir together and let rest until puffy and doubled, about 5 minutes.
- Meanwhile, aerate flour before measuring, then spoon into measuring cup and level, placing into large bowl. Whisk in remaining sugar and salt.
- Add remaining evaporated milk, oil, one of the eggs, yeast and butter; stir until blended. Cover with plastic wrap and a clean towel, set aside for 15 minutes.
- Turn out onto floured surface and knead by hand for 20 minutes, or until dough is elastic and can be stretched without tearing, or add dough to mixing bowl with dough hook and knead on speed 2 for 8 to 10 minutes.
- Add 1 teaspoon of oil to bowl, return dough to bowl, turn to coat, cover with plastic wrap and towel and let rest in a draft free spot until doubled in size, about 1 hour.
- Butter a 9 x 13 x 2 inch baking pan and set aside. Turn dough out onto a lightly floured surface and knead 4 times, drawing in flour if too sticky.
- Use rolling pin to roll into a rectangle and fold the sides into the dough, as with biscuits, rolling and folding 4 more times. Roll out to rectangle again, cut dough in half lengthwise, then into 12 equal squares. Shape into balls and place into buttered pan.
- Cover with plastic wrap and a towel and set aside in a warm place until doubled in size.
- When ready to bake, preheat oven to 350 degrees F.
- Beat remaining egg and gently brush tops of rolls with beaten egg. Bake for about 15 to 20 minutes or until golden brown. Remove from pan and transfer to a cooling rack as soon as possible to prevent bottoms from getting soggy.
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 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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