I had a sweet reader contact me and share a wonderful recipe with me…..Thank you, Barbara Wright!! Barbara says, this recipe came from the high school where her mother taught Home Economics. This is the first yeast bread recipe she ever used. Makes great yeast rolls or cinnamon rolls. So, I had to try it and I will say it is a wonderful dough nice soft and great keeper recipe! Thanks for sharing Barbara and Barbara’s Mom!!
School Cafeteria Yeast Rolls
2 packages active dry yeast
1 ½ teaspoon salt
10 oz warm water
3 tablespoons shortening {I used lard} I know…I know!
¼ cup dry milk
1 egg, beaten
1/3 cup sugar
4 cups all purpose flour
Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in bowl. Add 1¼ c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 ¾ 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 rise again until doubled. Bake at 350 degrees for 20-25 minutes. This dough can be used for cinnamon rolls.
See…it made a whole pan of yeast rolls, we enjoyed them for a family dinner. Then enjoyed them for sandwiches the next day. Then I cut them up and toasted them for croutons for a cobb salad and boy are they good made as croutons. Thanks again for sharing your wonderful recipe! Smiles!!
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I hope you have a lovely day!
Angie
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Yum! These looks delicious and remind me of the yeast rolls that we had when I was in elementary school. Many happy memories of smelling those yeast rolls baking!
Thanks for posting the recipe, I like making cloverleaf rolls in a muffin tin or just pan rolls out of the dough. I like to brush the rolls with melted butter when they come out of the oven. Nothing like hot rolls and butter. 🙂 🙂 🙂
Thanks…for sharing the recipe!
i love this site
good recipes,etc.
I just can’t bring myself to use lard. What would you suggest I use instead. It’s so funny, I can still remember how delish those rolls were.
Terri…..You can use butter. They will not taste the same, they will be good but the school rolls had that ole timey taste which is from the lard. Thanks Happy Baking ,
Angie
These look like what I remember from school. Will try them.
Just love all these types of recipes.
My mom worked at the cafeteria over 37 years and I have a similar recipe but mine has eggs in it. I remember these rolls so well. I have dinner rolls rising right now on the cabinet. Thanks for sharing your wonderful recipes.
Dorothy,
Thanks dear, would love your recipe if you want to share. I love those old yeast roll recipes. Thanks for visiting! Angie
There is 1 egg in the recipe.:) 🙂 🙂
Thank you for sharing.
love this and love to cook
does bread flour work as well as all purpose flour?
Glenda, It does make a small difference. Different flours have different amounts of gluten in them. I sure if you use bread flour you will still be pleased. Let us know what you think. Happy Baking !
I posted earlier, but hasn’t shown up, can you help me? I want to get that yeasty taste in the rolls, and so far, I haven’t got it. I have used several different recipes. Crisco, milk, unbleached flour, bread flour, and sometime butter. Nothing seems to give that taste. Thanks you for your input.
I loved these rolls as a kid.
I have read and tried a lot of yeast rolls recipes, and still haven’t found one that give the yeasty taste I’m looking for. Can you help me? I will try your recipe today, but it doesn’t look much different than what I have made. Mabey it’s my nose. lol. Can’t smell.
Joy, I think it might be the yeast you are using perhaps ? I would try them with the SAF Yeast and lard as well that gives it the real taste you are looking for. They used lard only at the school I went too and I think if you do these two things you will get the taste you are looking for….I use the SAF yeast you can get it at Trader Joes and I get the lard at the grocery. It makes the AMAZING! let me know if you like it…smiles
I have one from the family recipe, I would bet that’s what you want.
A yeasty roll recipe that is.
Brenda…Share with us…love it when readers share their favorite recipes. Happy New Year!!
Angie
Can’t wait for you to post your recipe. I have looked and tried many recipes but still haven’t found “the one”. Perhaps you have it. Please share.
Joy you will smell my recipe and taste it.. My family loves them and I have to make a double batch every time.
Man, oh man. I wish I could cook like you. I can never make good rolls. They always turn out like hockey pucks. I’m going to try this recipe. Thanks!
oh Molly….Thanks dear! But, I was an awful baker with breads / rolls / biscuits all of them. I kept trying, did not give up and wal la then it clicked. I have learned many of the tricks to master many recipes. I show many of the things I have learned along the way. Now I try any recipe and for the most part have great luck. Don’t give up!! Wishing you success…smiles, Angie
Love this recipe. I also use the rolls for sliders .??
Thanks…that is a great idea!! Smiles
Good recipes
Yes
Yum soooo good,I have been searching for the recipe for the old fashioned schoolhouse donuts,Had the recipe but lost it in many of my moving around,These were the best donuts ever.Please if someone has that recipe,would you mind sharing?
So, how did you make them squared? My family likes more yeast flavor so I double the yeast. It doesn’t change the crumb texture.
How did you make them squared?
I rolled them out and then cut them with a pizza cutter…much easier to make this way and less waste. Hope you enjoyed them. Happy Baking, Angie
This sounds good and easy.. I think I’ll try it tomorrow.
Thank love this recipe !!!
Linda, Thanks…..
I don’t know whether it’s just me or if perhaps everybody else
encountering problems with your website. It appears as though some of the text within your posts are running off the screen. Can someone else please comment and let me know if this is happening to them
as well? This could be a issue with my internet browser because I’ve had this happen previously.
Many thanks
My mother use to work in the cafeteria in Gainesville Florida elementary school and I’ve been carrying this recipe around with me forever, I use to make it all the time it’s great!!! So glad to find it again although they never separated theirs until after they were baked just cut them and baked still the same thanks so much for the reminder.
Can I use regular milk in place of dry.
You could change out the water for regular milk…but it will not be the same. Tried it…You have to add more flour as well….tired that too. This is an ole recipe when milk was costly.