Does anybody have a recipe for those yeast rolls like you got in the cafeteria when we were kids?!
Answers: Ours were actually like sweet wheat yeast rolls. They were HUGE and so delicious. I can't seem to find an equal recipe on the net. Any pro yeast roll cookers out there got a recipe for me?
I baked in a daycare and this is the recipe I used
School Yeast Rolls
3 1/4 c Flour
3 tb Sugar
1 1/2 ts Salt
3 tb Dry milk
2 oz Vegetable oil
9 oz Warm water
1 pk Dry yeast
Mix together dry ingredients until well blended. Mix oil and water and add
to dry mixture. Stir and mix until a soft dough is formed. Additional flour
may be needed. Knead dough and allow it to rise to double in size. Punch
down and form into rolls. Place on greased baking sheet and allow to rise
again. Bake at 350 degrees for 10 - 12 minutes. Remove from oven and brush
with warm butter. Makes about 10 rolls.
I have a recipe in a book at my boyfriend's house. We've never tried it, but I'll be sure to send it to you if you don't get any ideas. If you don't get any... send me an email and I'll send you what I have. (Might take a few days because I have to get the book)
In the mean time... if you have a Logan's Road House or Golden Corral in your area... they have AMAZING yeast rolls! Logan's gives them to you as the bread before dinner.
PS: My email is jenbuf@yahoo.com if you don't feel like looking.
Ingredients:
3 cups flour
2 packages (1/4 oz. size) active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
***Cinnamon Butter***
1 stick butter
2 ounces granulated sugar
2 ounces brown sugar
4 teaspoons cinnamon
Turn this recipe into a puzzle! [click]
Directions:
Place 2 c. flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.
In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups (or in pan, each touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
Bake rolls on middle rack in preheated 400F. oven, for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
For Cinnamon Butter: Beat all of the above ingredients together until smooth. Cover and refrigerate.