Friday, September 19, 2014

Some Good Things About School Lunch

My mom usually packed a lunch for me while I was in school. However, every now and then, I had school lunch. The good things I remembered were the days that we had nachos for lunch...and the rolls. A good roll can save the day. So, if your day needs saving, check out these rolls.

School Lunchroom Cafeteria Rolls


3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted


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. Bake the rolls for about 12 minutes, until golden brown.

Source:, submitted by MOMMY2THREEANGELS. You can find it here.

Notes: To be perfectly honest, I remember liking the rolls in elementary school, but I don't really remember what they taste like. These rolls are some of the best ever. Trust me, these are fantastic. They will be just as good (but most likely, even a whole lot better) than the rolls you had in elementary.

This makes a lot of rolls. I think this made around 45 rolls. Two 9x13 pans with 18 rolls each and one round pan with, I think, 9 rolls...but maybe there were a few more. I didn't take a picture of that pan, so now I can't remember how many rolls fit in that pan.

These were so good. I brought them to a family dinner. We served them with butter and strawberry freezer jam. They got gobbled up fast!

They took awhile to rise (maybe my house was cold?), but they were worth the wait. Also, they took a little longer than 12 minutes to bake. Just bake them until they are golden brown...but watch them so that they don't get too browned, and you will be just fine.

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