Lunch Lady Rolls

While I do enjoy the name of these rolls, I’ve got to admit they don’t particularly make me think of the school cafe? My memories there are mainly of using the syrup as an amazingly effective glue…

This was the one recipe I made for Thanksgiving that I hadn’t done in the past. We got 12 really delightfully fluffy rolls out of it, and I think maybe all of us ate 2 during the meal!

Toasted with some leftover cranberry salsa.

Ingredients:

  • 1 cup warm water
  • 1 teaspoon granulated sugar
  • 1 envelope active dry yeast
  • 1 large egg, lightly beaten
  • 1 tablespoon and 1 teaspoon milk
  • 1 teaspoon salt
  • 3-1/3 cups all-purpose flour (15 ounces) — If you don’t weigh it, fluff it up very well before measuring.
  • 3 tablespoons plus 2 teaspoons granulated sugar
  • 1 tablespoon and 1 teaspoon shortening
  • 1 tablespoon and 1 teaspoon butter, melted, plus more for brushing

In your stand mixer’s bowl, stir one teaspoon of the sugar and yeast into the warm water. Let stand about 10 minutes, until foamy.

Beat the egg in a little bowl, then measure out 1 tablespoon and toss it away. Whisk the remaining egg and the milk and salt into the yeast mixture. In a medium bowl, stir together the flour and remaining sugar. Cut in the shortening with a fork or your fingers. Gradually stir the flour mixture into the yeast mixture.

Knead with the dough hook about 3 minutes, or until smooth and elastic.

Cover with plastic wrap and let rise somewhere warm for 1 hour. While you wait, grease two 9″ cake pans.

Pour the melted butter over the risen dough, and knead a further 3 minutes with the dough hook. Turn out onto a well floured surface, and let rest several minutes before patting into a rectangle a little less than 1″ thick.

Cut the dough into 12 equal pieces and tuck the ends of each piece under it, making a rough ball, before putting 6 pieces in each of your greased cake pans.

Those are very tall cake pans, not very flat balls.

Cover and let rise a further 40 minutes. Preheat the oven to 400 degrees, and, if desired, melt another 2-3 tablespoons of butter. Brush the tops of the risen rolls with the butter.

Bake 12-15 minutes, until golden brown. I think mine actually took a bit longer than that? Just go for when they look nicely browned on top

Let cool in a wire rack, or brush with more butter and serve still warm.

As I said, super fluffy, and quite nice! I’ll be submitting these to YeastSpotting.

Lunch Lady Rolls

From Cookie Madness.

  • 1 cup warm water
  • 1 teaspoon granulated sugar
  • 1 envelope active dry yeast
  • 1 large egg, lightly beaten
  • 1 tablespoon and 1 teaspoon milk
  • 1 teaspoon salt
  • 3-1/3 cups all-purpose flour
  • 3 tablespoons plus 2 teaspoons granulated sugar
  • 1 tablespoon and 1 teaspoon shortening
  • 1 tablespoon and 1 teaspoon butter, melted, plus more for brushing

In your stand mixer’s bowl, stir one teaspoon of the sugar and yeast into the warm water. Let stand about 10 minutes, until foamy.

Beat the egg in a little bowl, then measure out 1 tablespoon and toss it away. Whisk the remaining egg and the milk and salt into the yeast mixture. In a medium bowl, stir together the flour and remaining sugar. Cut in the shortening with a fork or your fingers. Gradually stir the flour mixture into the yeast mixture. Knead with the dough hook about 3 minutes, or until smooth and elastic. Cover with plastic wrap and let rise somewhere warm for 1 hour. While you wait, grease two 9″ cake pans.

Pour the melted butter over the risen dough, and knead a further 3 minutes with the dough hook. Turn out onto a well floured surface, and let rest several minutes before patting into a rectangle a little less than 1″ thick. Cut the dough into 12 equal pieces and tuck the ends of each piece under it, making a rough ball, before putting 6 pieces in each of your greased cake pans. Cover and let rise a further 40 minutes. Preheat the oven to 400 degrees, and, if desired, melt another 2-3 tablespoons of butter. Brush the tops of the risen rolls with the butter.

Bake 12-15 minutes, until golden brown. Let cool in a wire rack, or brush with more butter and serve still warm.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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2 Responses to Lunch Lady Rolls

  1. Amanda Embry says:

    I have to admit, I read in a magazine that the rolls from the school cafeteria were something a lot of people remembered fondly, but the rolls at my school were just not that great at all. They had a tendency to be underdone, for one thing. But anything done on a smaller scale will usually taste better, and yours certainly look good.

    • sparecake says:

      Yeah, at my school our food was basically the leftovers from the town over, so really nothing to look back on fondly! But these were really nice, I do recommend them=)

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