Great old fashion school lunch lady rolls you loved with your cafeteria lunch—if you are old like me. But everybody will love these tasty rolls. This smaller recipe now makes these classic rolls homemade-friendly.
Introduction
This is a much smaller recipe that is now home-friendly so you can make this classic roll for your family and friends.
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?
My Rating
A strong five. The extra buttery taste was great, and the salt just right. A better Lunch Lady Roll thanks to the extra gluten formation and the butter.
🔪Size of the Recipe
The usual recipe around the internet is School Lunchroom Cafeteria Rolls from Allrecipes.com or variations of the same recipe. But none are even close to "cooking for two" friendly. The model recipe produced 44 rolls.
The model recipes all seem to be a cut-down version of a few other huge versions (cafeteria size.) Not good for most households.
So, let's take it down to the lowest common denominator. The logical division of this recipe was one-third due to three packages of yeast.
The original recipe had two eggs that are not divisible by 3, so the one whole egg stayed.
I kept the same approximate size of roll, making 16. This dough would make great buns for sliders, sub sandwiches, or even perhaps cinnamon rolls. So use the dough as you wish. The rolls could easily be made a little bigger and make 12.
If you need a smaller recipe, check the roll recipes below.
🐄More Butter is Better
Remember, those rolls were a little greasy. It was the lard/shortening that was added.
There was already butter in the recipe, so the shortening becomes more butter (better taste). The extra butter adds a 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 a bit and sugar a tad.
🥣Is a Stand Mixer Required?
No, but I think it helps. The original recipes did very little kneading. But kneading adds texture and gluten development.
So not required but the extra kneading adds a lot.
❄️Storage
Store airtight at room temperature. But, there are no preservatives so at 3-4 days, you will start seeing mold.
If you want to freeze after baking, seal tight and freeze for up to 3 months.
If the raw dough is frozen, do it before the final rise. Form little balls and initially freeze separated on a cookie sheet then store airtight. They should be good for about 3 months. To bake, remove and thaw, let rise and bake.
📖Roll Recipes
Homemade Rolls for Dinner in 60 Minutes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
To the stand mixer add 3 ½ cup all-purpose flour, ¼ cup sugar, 1 ½ teaspoon salt. Mix well.
Start with one cup of 105°-110° water. Add one package of rapid rise yeast and one teaspoon of sugar. Allow to set for a few minutes until foaming.
Add the yeast mixture, two tablespoon milk, and one egg. Melt ¼ 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°.
Prep a baking sheet with a baking mat 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.
📖Recipe
Stand Mixer Lunch Lady Rolls
Ingredients
- 1 cup water - warm
- 1 package rapid rise yeast
- 1 teaspoon sugar
- 3 ½ cup AP flour
- ¼ cup sugar
- 1 ½ teaspoon salt
- ¼ cup butter - melted
- 2 tablespoons milk
- 1 egg
Instructions
- To the stand mixer add 3 ½ cup all-purpose flour, ¼ cup sugar, 1 ½ teaspoon salt. Mix well.
- Start with one cup of 105°-110° water. Add one package of rapid rise yeast and one teaspoon of sugar. Allow to set for a few minutes until foaming.
- Add the yeast mixture, two tablespoons of milk, and one egg. Melt ¼ 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°.
- Prep a baking sheet with a baking mat 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.
My Private Notes
Recipe Notes
Pro Tips:
- I make 16 rolls with this recipe. You can make them a bit bigger and do 12 rolls.
- A stand mixer is recommended but not required. If you don't use one, kneed at the beginning for 5-6 minutes.
- Proof the yeast to be sure it is good.
- There are no preservatives like commercial bread. This will be good for 2-3 days.
- Frozen dough instructions in the post.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published March 26, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Amy
Have you ever tried buttermilk instead of milk? Thank you!
Dan Mikesell AKA DrDan
Hi Amy,
Welcome to the bog.
I have never done that but it should be fine. Buttermilk is more acidic and in recipes that use baking powder or baking soda adjustment are needed but here yeast is used.
It should be fine, have a slightly different taste and probably a bit softer. Not quit the old school house texture but should be nice.
Dan
Catherine Smith
Dr Dan, I noticed the spacing of your rolls on the Silpat sheet. Would it work if I placed them in a regular pan, say 9x12, and put them closer together so they would raise higher? My Mother baked them this way but her recipe was different. Thanks for making such great posts.
Dan Mikesell AKA DrDan
Hi Catherine,
Yep, it just dough so I have done them in like a cake pan where they will rise and touch and tend to be higher.
Dan
Carol
Do you think I could freeze half of the dough, once the rolls have been formed and before they have their second rise?
Dan Mikesell AKA DrDan
Hi Carol,
Welcome to the blog.
While I have never tested it, I'm 99% sure it would work. It should be no different than commercial yeast doughs you buy then thaw, raise and bake.
If you do this, please post the results here.
Dan
Carol
I froze the rolls before their second rise; let them thaw at room temperature and baked. Came out delicious!!
Debbi
These came out fabulous! Thank you for taking the time to break everything down and to reduce the recipe size. Whole family loved them! Appreciate YOU Dr. Dan!
Teri
Came out PERFECTLY!!! Thank you so much!
Katherine Provencher
Help. I messed up. This is the first time I've ever made bread or used yeast. The bread smells perfect but I cant taste the yeast at all. It has a flavourless whtie roll taste. It smells like a bakery though up in here. I cant taste the butter or the salt either. What changes do I need to make? Please advise. Thank you.
Dan Mikesell AKA DrDan
Hi Katherine,
Sorry you are having an issue. I do a lot of recipe testing, when I get a bread with no taste, it is usually salt related. So be sure you used salted real butter and didn't forget the salt (I have done that one a few times). To test this idea, spread one with salted butter and sprinkle it a bit of salt and compare. Probable the salt.
Dan
Kris
This was the stickiest dough I've ever worked with so I might reduce the water next time but the rolls were yummy. I also used my bread machine on the dough cycle because I don't have a stand mixer and I don't want to make them by hand. I used an egg wash on the rolls before baking to ensure brown rolls then I brushed them with butter afterwards to make them nice and soft. There's only the 2 of us so I'm freezing 12 of them for another time.
Thanks Dr. Dan for the only memories I have of school lunches.
Gordon
Absolutely brilliant recipe ,just the right size, works a treat ,well explained thank you, GR from Wales diolch I fair.
DrDan
Hi Gordon,
Welcome to the blog.
I love "old recipes" like this. They just need to be right size with a reasonable amount of work for the results.
Thanks for the note.
Dan
Ann Jones
I have never attempted to make rolls but I finally gave this recipe a try.......they were perfect! Thanks
Kristen Mobley
I make these recipe anytime I need rolls for a meal, these are delicious and easy to make! The whole family likes them.
Tippin
These are just like what we used to have in school!! After I made the dough I divided it in half and used the first half as is. The other half I added fresh rosemary and minced garlic and was delicious.
Shirley
I made these yesterday.....they were perfect!
DrDan
Hi Shirley,
One of my favorites.
Thanks for the note.
Dan
Kristen Roach
These are amazing! Thank you for cutting the recipe down to a realistic families portion sizing. I’ve made these rolls twice now, the second time I made sure the dough was a bit sticky, it made a huge difference in the final fluffiness. My family ate these quickly, they were a hit! And they do in fact taste like the lunch rolls I used to get at school in the 80’s and 90’s. My kids told me they no longer have rolls served with their school lunches.
Leslie
Loved these, had to make twice 1st time very flat and 2nd time better but still not as fluffy as your pictures. 1st time I have ever tried to make rolls, do have any idea what I could be doing wrong? (followed your recipe exactly)
DrDan
Hi Leslie,
Most likely related to the flour to liquid ratio and the use of flour by volume not weight. We (Americans) tend to do our flour measurement by volume when in reality we should use weight. The correction is that when we are "kneading" the bread in the stand mixer the dough needs to "stick" a bit to the bottom of the bowl. Add another tablespoon of milk if not sticking and a tad more flour it too sticky.
Hope that helps
Dan
Joan Garneau
I am going to try it in my Cusinart. It should work. When I was a new teacher at Saginaw High a thousand years ago, the lunch ladies always had these on the menu, and for the teachers made cinnamon rolls. I loved them! I have been eyeing the lunch ladies rolls recipe for some time and I am so pleased to find your recipe. Now I don't have to do the work to cut the recipe down. Thank you.
DrDan
Hi Joan,
I'm not sure why so many sites publish a recipe for 48 servings. Even the 16 I make is a lot for a smaller home. We are using them again today for company. I think I will be doing them over and over but using half the dough for cinnamon rolls. They should freeze well.
Thanks for the note and rating. I meant my wife in Saginaw many years ago.
Dan