Posted by sherry on April 13, 2001 at 22:37:36:
In Reply to: school hot rolls posted by Kim on April 13, 2001 at 21:56:09:
SCHOOL YEAST ROLLS
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2 c. lukewarm water
1/2 c. sugar
2 Tbsp. yeast
1/2 c. dry milk
1 Tbsp. salt
6 c. flour
3/4 c. butter or shortening
Combine lukewarm water, sugar and yeast in a large bowl;
let set for about 10 minutes. Mix well and add butter or
shortening. Sift and add remaining ingredients.
Note: Use 1 cup wheat flour and 5 cups whites.
Knead until mixture is sponge. Let rise to double size.
Roll out with rolling pin, and use roll cutter to cut rolls;
place into oiled pan. Let rise to double size. Bake at 400 degrees
for 12 minutes or until desired brownness. Butter tops when
done. (We use school warmer to let rolls rise.)
Note: If using convection oven, reduce heat to 325 degrees
until brown.
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SCHOOL'S HOT ROLLS
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2 c. scalded milk
2 pkg. yeast
1/2 c. sugar
3/4 tsp. salt
1 stick plus 2 Tbsp. butter
2 eggs
7 to 8 c. flour
Combine ingredients in order. Let rise. Make rolls and
let rise. Bake at 350 degrees for 30 minutes.
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SCHOOL HOUSE ROLLS
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1 oz. yeast (3 to 4 pkg. dry
yeast)
1/2 c. sugar
2 Tbsp. salt
2 1/3 c. warm water
3/4 c. shortening
6 c. flour
Dissolve yeast in warm milk; add sugar and salt.
Gradually add flour. Let rise. Punch down and make out into
rolls. Let rise again; bake at 350 degrees until done.
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OKC SCHOOL LUNCH ROLLS
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1 1/2 oz. active yeast
1/2 c. warm water
2 1/4 c. hot water
2/3 c. sugar
4 oz. shortening, melted
2 lb. 4 oz. all-purpose flour
(approximately)
1 Tbsp. salt
1/2 c. dried milk
2 eggs
Sprinkle yeast in warm water; soak until soft and
bubbly, about 5 minutes; set aside. Place hot water and sugar
in mixer bowl; mix on low speed. Add shortening; mix on low
speed. Mix together 1/3 of flour with salt and dried milk; add
to water mixture, mixing on low speed. Add eggs and yeast
mixture; continue adding dry ingredients until all are used.
The amount of flour may vary. Dough should cling to mixer and
pull from sides of bowl. Remove dough to slightly greased pan,
cover and let stand until double. Punch down and form into
rolls. Place on well greased pan; brush with melted shorten-
ing or butter. Bake in preheated 400 degrees oven for 20 minutes.
Yield: 36 rolls.