school lunchroom cafeteria rolls

Ingredients

• Servings: 45
• 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

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 57 mins


• 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 (200 degrees c). bake the rolls for about 12 minutes, until golden brown.