Great old fashion school lunch lady rolls made stand mixer easy. Everybody will love these tasty rolls. Sometimes the old ways are the best.
We all remember those wonderful yeast lunch lady rolls. I have no idea how every school in America had the same rolls, and they were all made by the lunch ladies themselves. How did they all do the same recipe? There was no internet to help coordinate all those schools. Maybe it was embedded in their genome?
The usual recipe around the internet is School Lunchroom Cafeteria Rolls from Allrecipes.com but not “cooking for two” friendly.
So my promise to you has been to produce smaller recipes that are logical and simplified.
A strong five. The extra buttery taste was great and the salt just right.
Notes: There was already butter in the recipe, so the shortening becomes more butter (better taste). The original recipe had two eggs that are not divisible by 3, so the one whole egg stayed. The extra butter adds little extra fluid and so does the whole egg thing so a little more flour to compensate. Lastly, one of the most common comments on the original recipe was too little salt, so I upped the salt and sugar a tad.
This dough would make great buns for sliders, sub sandwiches or even perhaps cinnamon rolls.
Start with one cup of 105-110 degree water. Add one package of rapid rise yeast and one teaspoon sugar. Allow to set for a few minutes until foaming.
To the stand mixer add 3 1/2 cup all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoon salt. Mix well. Add the yeast mixture, two tablespoon milk and one egg.
Melt 1/4 cup butter in a microwave and add that also.
Knead on two for 5 minutes. Form into a ball, cover and allow to rise in warm spot until doubled in size. About 45 minutes.
Place dough on floured surface and hand knead for 2 minutes. Form into a roll and cut into 16 equal pieces. Preheat oven to 400 degrees.
Prep a baking sheet with a baking pad or parchment paper. Roll into balls and place on the baking tray. Cover with plastic wrap sprayed with PAM to prevent sticking and allow to rise again for 40-45 minutes until almost double size.
Bake until golden brown. About 15 minutes.
June 8, 2016