School Cafeteria Hot Rolls


Recipe for hot rolls (from school food service 1968-1990).

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
2 hrs 5 mins
Total Time:
2 hrs 55 mins
42 rolls


  • 2 (.25 ounce) packages active dry yeast

  • 2 cups warm water

  • 6 ½ cups all-purpose flour

  • ½ cup white sugar

  • 1 teaspoon salt

  • ½ cup melted shortening

  • 2 large eggs

  • 4 tablespoons unsalted butter, or as needed


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

  2. 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.

  3. 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.

  4. 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 (per serving)

115 Calories
4g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 42
Calories 115
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 12mg 4%
Sodium 60mg 3%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 2g
Calcium 5mg 0%
Iron 1mg 6%
Potassium 31mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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