School Cafeteria Hot Rolls

School Cafeteria Hot Rolls Recipe for hot rolls (from school food service 1968-1990).


Original recipe yields 42 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 30 mins

    TOTAL : 2 hrs 5 mins

    SERVING : 42

    YIELD : 42 rolls

  • Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.

  • Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.

  • Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.

Per Serving: 115 calories; protein 2.4g; carbohydrates 17.3g; fat 4g; cholesterol 11.8mg; sodium 59.7mg. You can use vegetable oil instead of shortening.