Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
2 hrs 5 mins
total:
2 hrs 55 mins
Servings:
42
Yield:
42 rolls
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Ingredients

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

Directions

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

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  • 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.

Cook's Note:

You can use vegetable oil instead of shortening.

Nutrition Facts

115 calories; protein 2.4g; carbohydrates 17.3g; fat 4g; cholesterol 11.8mg; sodium 59.7mg. Full Nutrition
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Reviews (4)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/20/2020
The dough was so easy to work with. I used canola oil instead of shortening. They baked up beautifully and were so fluffy. I halved the recipe and made 16 rolls that I divided between two 9-in cake pans. The recipe does not state the oven temperature. I baked at 325, and mine were perfectly done in 25 minutes. They were just a little lacking in flavor for us, and I think a tad more salt would have helped with that. We gobbled them down with butter spread on them. Thanks for the recipe. I will try these again sometime. Read More
(1)
Rating: 3 stars
02/17/2021
They were perfectly fine, but the recipe doesn't give an oven temperature. That's why I knocked a couple of stars off. Baked at 325 as someone else suggested. Read More
Rating: 4 stars
03/12/2021
3.10.21 The oven temperature is not indicated in this recipe, so I baked it at 350ºF for 28 minutes. At that temp, they probably should have come out of the oven somewhere around 20-24 minutes; mine were just a bit on the crusty side. These rolls were OK, and they’ll be eaten, but I thought the flavor was a little flat and didn’t find them light and fluffy (but that could be attributed to being in the oven too long). I halved the recipe, ended up with 20 rolls, and most of them will be heading to the freezer today. Thanks for sharing your recipe. Read More
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Rating: 5 stars
11/26/2020
Spectacular - my wife swears they’re better than her mom’s beloved yeast dinner rolls. I halved the recipe, fit them together in a buttered 9” round cake pan, and thoroughly enjoyed the results. New classic in our family. Read More