School Cafeteria Hot Rolls Recipes

SCHOOL CAFETERIA YEAST ROLLS

Steps:

• In a small bowl, combine yeast and 3/4 cup of water. Set aside.
• In the bowl of an electric stand mixer, combine flour, sugar, salt, and dry milk powder.
• Add vegetable oil and 1¼ cup water. Mix on low for 3 minutes.
• Add yeast mixture and knead on medium speed for 8 minutes, until the dough is smooth and elastic.
• Loosely cover the bowl and let the dough rise in a warm spot until double in size, about 45 minutes.
• Punch dough down. Lightly spray a 9x13-inch baking dish with cooking spray. Divide the dough into 24 balls and place in the prepared baking dish. Loosely cover the dish and let the dough rise in a warm spot until double in size, about 30 minutes.
• Preheat oven to 400ºF. Bake rolls for 18 to 20 minutes.
• Brush baked rolls with melted butter and enjoy!

SCHOOL CAFETERIA YEAST ROLLS

Steps:

• 1. Soften yeast in 4 oz. of the water. Add the remainder of the water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in the bowl. Add 1 1/4 c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2-3/4 cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let them rise again until double. Bake at 350* for 20-25 minutes. This dough can be used for cinnamon rolls.

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.