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


Instructions Checklist
  • 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.

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

Cook's Note:

You can use vegetable oil instead of shortening.

Nutrition Facts

115.3 calories; protein 2.4g 5% DV; carbohydrates 17.3g 6% DV; fat 4g 6% DV; cholesterol 11.8mg 4% DV; sodium 59.7mg 2% DV. Full Nutrition