School Cafeteria Yeast Rolls

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School Cafeteria Yeast RollsI 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

School Cafeteria Yeast Rolls
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!!
Whole pan of yeast rolls
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Angie

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