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    🏠Home » Recipes » Bread Recipes

    Lunch Lady Rolls—Smaller Version

    Feb 26, 2023 by Dan Mikesell AKA DrDan · 27 Comments

    Recipe Table of Contents    
    4.41 from 47 votes

    Old fashion school lunch lady rolls, those wonderful hot rolls everybody loved in the cafeteria, can now be made with this smaller recipe. Mix by hand or in a stand mixer for some taste from the 60s.

    closeup of Lunch Lady Rolls still on tray
    Jump To:
    • 👍Why you should make this recipe
    • 🥣Ingredients
    • 👨‍🍳How to make Lunch Lady Rolls
    • ↕️How to make this recipe smaller or bigger
    • Freezing dough and Storing Leftovers
    • 📖Roll Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    👍Why you should make this recipe

    • Most lunch lady recipes will feed a whole school, but this reduced version is home friendly.
    • You can make these classic yeast rolls for your family and friends in a stand mixer or by hand mixing.
    • Easy to increase or decrease to your needs.
    • It can be made ahead, and the dough can be frozen.
    • By adding kneading time, great gluten formation is guaranteed.
    • Replacing the lard/shortening with more butter creates an extra buttery taste.
    • The dough works well made into cinnamon rolls.

    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" or home-friendly. The model recipe produced 44 rolls.

    🥣Ingredients

    • Yeast—rapid-rise or instant yeast
    • Warm water
    • Butter
    • Egg
    • Milk
    • Pantry ingredients—AP flour, sugar, and salt

    👨‍🍳How to make Lunch Lady Rolls

    1. Mix dry ingredients in a large bowl or stand mixer bowl.
    2. Proof yeast and add with milk, egg, and butter to the dry ingredients.
    3. Knead in the stand mixer or by hand.
    4. Allow to rise in a warm place until doubled in size.
    5. Divide into rolls, spread on a baking sheet, and let rise to double again.
    6. Bake in a preheated oven until golden brown—about 15 minutes.

    ↕️How to make this recipe smaller or bigger

    For a larger amount, it scales up easily with the adjustment below

    Before adjusting the recipe smaller:

    1. Realize you can change the size of the rolls—the 16 smaller rolls can become 10-12 bigger rolls and be cooked a bit longer using internal temperature for an endpoint.
    2. You can also freeze the individual rolls before the second rise.

    If you scale to a smaller recipe, adjust the egg by whipping the egg in a bowl and adding the estimated amount.

    1. Use the recipe card and adjust the number of servings to half, double, or any amount you want.
    2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.

    Freezing dough and Storing Leftovers

    Can I make the dough ahead and bake it later?

    Yes, you can freeze the raw dough before the final rise. Form little balls and initially freeze separated on a cookie sheet, then store airtight. You could also refrigerate at this point for a day.

    They should be good for about 3 months. To bake, remove and thaw in the refrigerator, then spread on the baking tray, let rise, and bake.

    How to store leftover homemade rolls?

    Store airtight at room temperature. But, there are no preservatives, so you will start seeing mold at 3-4 days.

    If you want to freeze after baking, seal tight and freeze for up to 3 months.

    📖Roll Recipes

    Easy Whole Wheat Rolls

    Homemade Rolls for Dinner in 60 Minutes

    This recipe is listed in these categories. See them for more similar recipes.

    Bread Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Flour with milk and other roll ingredients and a black stand mixer

    Add 3 ½ cups all-purpose flour, ¼ cup sugar, and 1 ½ teaspoon salt to the stand mixer bowl or large mixing bowl.

    yeast proofing win a measuring bowl

    Start with one cup of 105°-110° water. Add one package of rapid-rise yeast and 1 teaspoon of sugar. Allow to set for a few minutes until foaming.

    adding the yeast mixture to the stand mixer

    Add the yeast mixture to the flour mixture along with 2 tablespoons of milk, 1 egg, and ¼ cup of melted butter.

    ball of dough in the stand mixer bowl covered with plastic wrap

    Mix in the stand mixer with a dough hook on two or in the bowl with a wooden spoon until the wet and dry are thoroughly combined. Then knead for 5 minutes in the mixer or by hand. Form into a ball, cover, and allow to rise in a warm spot until doubled in size—about 45 minutes.

    cutting the dough into 16 pieces on a floured surface

    Place dough on a floured surface and hand-knead for 2 minutes. Form into a roll and cut into 16 equal pieces with a scraper or knife. Preheat oven to 400°.

    Balls of raw dough on a baking tray with a mat

    Prep a baking sheet with a baking mat or parchment paper. Or use a baking dish. 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.

    baked lunch lady rolls on the baking tray

    Bake until golden brown—about 15 minutes. If you are unsure or change the rolls' size, then an internal temperature of 195° to 200° is done.

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    Recipe

    Stand Mixer Lunch Lady Rolls from 101 Cooking for Two

    Lunch Lady Rolls—Smaller Version

    From Dan Mikesell AKA DrDan
    Old fashion school lunch lady rolls, those wonderful hot rolls everybody loved in the cafeteria, can now be made with this smaller recipe. Mix by hand or in a stand mixer for some taste from the 60s.
    Tap to leave a Rating
    4.41 from 47 votes
    Print Email CollectionCollected
    Prep Time: 1 hour 45 minutes
    Cook Time: 15 minutes
    Total Time: 2 hours
    Servings #/Adjust if desired 16

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Add 3 ½ cups all-purpose flour, ¼ cup sugar, and 1 ½ teaspoon salt to the stand mixer bowl or large mixing bowl.
      Flour with milk and other roll ingredients and a black stand mixer
    • Start with one cup of 105°-110° water. Add one package of rapid-rise yeast and 1 teaspoon of sugar. Allow to set for a few minutes until foaming.
      yeast proofing win a measuring bowl
    • Add the yeast mixture to the flour mixture along with 2 tablespoons of milk, 1 egg, and ¼ cup of melted butter.
      adding the yeast mixture to the stand mixer
    • Mix in the stand mixer with a dough hook on two or in the bowl with a wooden spoon until the wet and dry are thoroughly combined. Then knead for 5 minutes in the mixer or by hand. Form into a ball, cover, and allow to rise in a warm spot until doubled in size—about 45 minutes.
      ball of dough in the stand mixer bowl covered with plastic wrap
    • Place dough on a floured surface and hand-knead for 2 minutes. Form into a roll and cut into 16 equal pieces with a scraper or knife. Preheat oven to 400°.
      cutting the dough into 16 pieces on a floured surface
    • Prep a baking sheet with a baking mat or parchment paper. Or use a baking dish. 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.
      Balls of raw dough on a baking tray with a mat
    • Bake until golden brown—about 15 minutes. If you are unsure or change the rolls' size, then an internal temperature of 195° to 200° is done.
      baked lunch lady rolls on the baking tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips:

    1. I make 16 rolls with this recipe. You can make them a bit bigger and do 12 rolls but baking time will change, so use internal temperature.
    2. A stand mixer is recommended but not required. If you don't use one, knead at the beginning for 5-6 minutes.
    3. Proof the yeast to be sure it is good.
    4. There are no preservatives like commercial bread. This will be good for about 3 days.
    5. Frozen dough instructions and size adjustment suggestions are 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

    Nutrition Facts
    Lunch Lady Rolls—Smaller Version
    Amount Per Serving
    Calories 146 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g10%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 21mg7%
    Sodium 189mg8%
    Potassium 50mg1%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 4g4%
    Protein 4g8%
    Vitamin A 100IU2%
    Calcium 10mg1%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published March 26, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Danette

      December 11, 2022 at 2:46 pm

      5 stars
      I was looking for an easy roll recipe to make in my kitchen aid mixer the rolls came out perfect. I did have to add a little more flour until it formed a ball. I will be making them again for dinners.

      Reply
    2. Rhonda

      November 13, 2022 at 12:51 pm

      What size package of yeast do you use?

      Reply
      • Dan Mikesell AKA DrDan

        November 13, 2022 at 1:00 pm

        Hi Rhonda,

        Welcome to the blog. A standard package of yeast is 1/4 oz which is 2 2/1 teaspoons by volume. I usually have bulk yeast and use a light tablespoon (1 tablespoon is 3 teaspoons). A little extra yeast is fine.

        Dan

    3. Amy

      August 14, 2021 at 4:30 pm

      Have you ever tried buttermilk instead of milk? Thank you!

      Reply
      • Dan Mikesell AKA DrDan

        August 14, 2021 at 4:42 pm

        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

    4. Catherine Smith

      November 16, 2020 at 1:03 pm

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        November 16, 2020 at 1:47 pm

        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

    5. Carol

      October 05, 2020 at 11:48 pm

      Do you think I could freeze half of the dough, once the rolls have been formed and before they have their second rise?

      Reply
      • Dan Mikesell AKA DrDan

        October 05, 2020 at 11:52 pm

        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

        November 10, 2020 at 7:17 am

        I froze the rolls before their second rise; let them thaw at room temperature and baked. Came out delicious!!

    6. Debbi

      July 07, 2020 at 3:08 pm

      5 stars
      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!

      Reply
    7. Teri

      March 21, 2020 at 10:29 am

      Came out PERFECTLY!!! Thank you so much!

      Reply
    8. Katherine Provencher

      February 04, 2020 at 1:48 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        February 04, 2020 at 2:19 pm

        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

    9. Kris

      May 02, 2019 at 4:20 pm

      4 stars
      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.

      Reply
    10. Gordon

      January 08, 2019 at 2:55 pm

      Absolutely brilliant recipe ,just the right size, works a treat ,well explained thank you, GR from Wales diolch I fair.

      Reply
      • DrDan

        January 09, 2019 at 6:23 pm

        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

    11. Ann Jones

      August 19, 2018 at 11:45 am

      I have never attempted to make rolls but I finally gave this recipe a try.......they were perfect! Thanks

      Reply
    12. Kristen Mobley

      August 08, 2018 at 7:13 pm

      I make these recipe anytime I need rolls for a meal, these are delicious and easy to make! The whole family likes them.

      Reply
      • Tippin

        March 22, 2020 at 1:03 am

        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.

    13. Shirley

      July 23, 2018 at 7:42 pm

      I made these yesterday.....they were perfect!

      Reply
      • DrDan

        July 24, 2018 at 12:10 pm

        Hi Shirley,
        One of my favorites.
        Thanks for the note.
        Dan

    14. Kristen Roach

      January 06, 2018 at 9:30 pm

      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.

      Reply
    15. Leslie

      March 28, 2016 at 9:17 pm

      5 stars
      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)

      Reply
      • DrDan

        March 28, 2016 at 11:11 pm

        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

    16. Joan Garneau

      March 27, 2016 at 3:30 pm

      5 stars
      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.

      Reply
      • DrDan

        March 27, 2016 at 4:18 pm

        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

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