School Lunchroom Cafeteria Rolls

Ingredients

  • 3 cups warm water
  • 1 tablespoon white sugar
  • ⅔ cup white sugar
  • 3 (.25 ounce) envelopes active dry yeast
  • ¼ cup milk
  • 2eggs
  • 1 tablespoon salt
  • 10 cups all-purpose flour
  • ¼ cup shortening
  • ¼ cup butter, melted
  • Directions

  • Step 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.

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  • Step 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.

  • Step 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.

  • Step 4

    Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

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