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School House Rolls

Last post Mar 23, 2010 2:44 AM by DawDawCo . 14 replies.


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  • School House Rolls
    I made these last night and they are great. even my son who is not a big bread eater really liked them. this recipe is a keeper will definetly make them again.
    Patsy
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  • RE: School House Rolls
    Could you please post the recipe to share? Am always looking for a tasty, good roll to go with dinner...
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  • RE: School House Rolls
    We all would love to have the recipe.
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  • RE: School House Rolls
    Also, could you post the recipe you used. I noticed the original recipe makes a BIG batch. What is the breakdown of ingredients for family use?
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  • RE: School House Rolls
    Bumping for recipe. I also would like to see the smaller version.

    Lisa
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  • RE: School House Rolls
    Bump, bump
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  • RE: School House Rolls
    Here is one I found on here. Don't know if it's the same one or not.

    Posted by: Patty_Macaroni Posted on: 2/4/2004 6:57:48 PM

    Speedy Yeast Rolls

    Recipe By : A School Cafeteria Recipe
    Serving Size : 25 Preparation Time :0:00
    Categories : Breads & Rolls

    3 packages yeast
    2 cups warm water
    1/2 cup sugar
    1 1/2 cubes melted butter (3/4 cup)
    7 cups flour
    1/2 cup dry milk
    1 1/2 teaspoons salt

    1. Put yeast & water in mixing bowl and add sugar. Let set until dissolved, then add melted butter.
    2. Add flour, dry milk and salt. Beat well.
    3. Shape into rolls, place on greased sheet & let rise till double in bulk.
    4. Bake about 15 minutes at 425F.

    NOTES : This is an old cafeteria recipe that is so easy to make if you have a heavy duty mixer. It only requires one rising and it's impossible to mess these rolls up. If you don't have a heavy duty mixer, only add part of the flour so you can mix them well and then knead the remainder of the flour in.
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  • RE: School House Rolls
    Bumping back to front.

    Lisa
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  • Re: RE: School House Rolls

           

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  • Re: School House Rolls

    Finally found School Cafeteria Rolls -Posted By Dreamwhip

     

    I've been looking for years for the recipe for rolls like we had in school cafeterias. This is the best roll recipe I've ever had. It comes from the Henrico County School Cafeteria in Highland Springs, Va (from their 1953 Women's Club Cookbook.

    2 3/4 cup flour, divided
    1 1/2 pkgs. dry yeast
    4 teaspoons sugar
    4 teaspoons dry milk
    1 1/2 tespoon salt
    1 tablespoon shortening
    1 1/4 cup warm water
    1/4 cup butter, melted

    In large bowl, combine 2 1/2 cups flour, yeast, sugar, dry milk, salt and shortening. Add warm water all at once and stir for six minutes. Turn out onto surface dusted with remaining flour. Knead until flour is well blended, about 3 minutes. Place dough in smaller greased bowl. Cover and set in warm place and let rise until doubled, about 30 minutes. Dip fingers into melted butter and pinch dough into 12 rolls. Place in greased 11x8 inch pan. Set in warm place and let rise again until doubled. Bake in preheated 400 degree oven about 20 minutes. Remove from oven and brush with melted butter. Makes one dozen rolls.

    If you like to make rolls, please give this recipe a try. They are fantastic. The next day, cut one in half, put butter on it and toast it for a really special treat for breakfast.

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    Susan-Serving as a Taste Of Home Field Editor since 2009

     

     

  • Re: School House Rolls

    bump for poster

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    Susan-Serving as a Taste Of Home Field Editor since 2009

     

     

  • Re: School House Rolls

    Thanks  A~  This is one even I could handle and trust me I am not , not  a bread/ roll baker~  But I would very happy to try this one ~  It sure sounds  simple enough ~  Thanks  for the Review and ladies  thanks for sharing the recipes ~  Janei Coffee

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     Taste of Home member since 2004. Taste of Home field Editor since 2009*

    Enjoying  every Minute.

  • Re: School House Rolls

    Appy_Girl
    This is one even I could handle and trust me I am not , not  a bread/ roll baker

     

     

    I want to try it too Janie- I am sure you will Ace it.Yes

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    Susan-Serving as a Taste Of Home Field Editor since 2009

     

     

  • Re: School House Rolls

    I pulled these three recipes from my files.....they were posted back in 2006 by Alliea.  Perhaps one of these is the one you are looking for. Doris

    RE: Old school cafeteria favorites

    Posted by: Alliea Posted on: 11/28/2006 8:07:16 AM
    #R8401059  
    Claimed to be authentic school recipe. I have Not tried yet.

    School Cafeteria Rolls

    3 packages yeast ie scant 3 TB
    2 cups warm water
    1/2 cup sugar
    1-1/2 sticks melted butter (3/4 cup)
    7 cups flour
    1/2 cup dry milk
    1-1/2 teaspoons salt

    Put yeast & water in mixing bowl and add sugar. Let sit until
    dissolved (about 10 minutes), then add melted butter
    Add flour, dry milk and salt. Beat well
    Shape into rolls, place on greased sheet & let rise until
    double
    Bake about 15 minutes at 425 degrees
    Recipe Note: This is an old cafeteria recipe that is so easy to
    make if you have a heavy duty mixer. It only requires one rising
    and it's impossible to mess these up.

    SCHOOL YEAST ROLLS

    2 c. lukewarm water
    1/2 c. sugar
    2 Tbsp. yeast
    1/2 c. dry milk
    1 Tbsp. salt
    6 c. flour
    3/4 c. butter or shortening

    Combine lukewarm water, sugar and yeast in a large bowl;
    let set for about 10 minutes. Mix well and add butter or
    shortening. Sift and add remaining ingredients.
    Knead . Let rise to double size.
    Roll out with rolling pin, and use roll cutter to cut rolls;
    place into oiled pan. Let rise to double size. Bake at 400 degrees
    for 12 minutes or until desired brownness. Butter tops when
    done.
        Cafeteria Lady Rolls

    4 cups flour
    2 tablespoons yeast
    1 tablespoons salt
    3 tablespoons sugar
    1/2 cup melted shortening (may use butter)
    1 3/4 cups warm milk

    Add yeast to warm milk and let sit 1 minute; stir and add melted
    shortening. Have dry ingredients ready and add to milk. Slowly
    mix on medium speed until the dough no longer sticks to the side
    of the bowl.

    Place dough in a well-greased bowl and let rise until doubled in
    bulk. Stir down and form into rolls (note that dough is sticky)
    and let them rise again.

    Bake at 425 degrees until brown and brush with butter while hot.

    Mary notes that the recipe fills more than a 9- by 13-inch
    pan
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