Best 7 School Cafeteria Hot Rolls Recipes

OLD SCHOOL CAFETERIA-STYLE YEAST ROLLS

Steps:

• Combine yeast with 1 teaspoon of the sugar and 1/4 cup of the warmed milk. Stir together and let rest until puffy and doubled, about 5 minutes.
• Meanwhile, aerate flour before measuring, then spoon into measuring cup and level, placing into large bowl. Whisk in remaining sugar and salt.
• Add remaining evaporated milk, oil, one of the eggs, yeast and butter; stir until blended. Cover with plastic wrap and a clean towel, set aside for 15 minutes.
• Turn out onto floured surface and knead by hand for 20 minutes, or until dough is elastic and can be stretched without tearing, or add dough to mixing bowl with dough hook and knead on speed 2 for 8 to 10 minutes.
• Add 1 teaspoon of oil to bowl, return dough to bowl, turn to coat, cover with plastic wrap and towel and let rest in a draft free spot until doubled in size, about 1 hour.
• Butter a 9 x 13 x 2 inch baking pan and set aside. Turn dough out onto a lightly floured surface and knead 4 times, drawing in flour if too sticky.
• Use rolling pin to roll into a rectangle and fold the sides into the dough, as with biscuits, rolling and folding 4 more times. Roll out to rectangle again, cut dough in half lengthwise, then into 12 equal squares. Shape into balls and place into buttered pan.
• Cover with plastic wrap and a towel and set aside in a warm place until doubled in size.
• When ready to bake, preheat oven to 350 degrees F.
• Beat remaining egg and gently brush tops of rolls with beaten egg. Bake for about 15 to 20 minutes or until golden brown. Remove from pan and transfer to a cooling rack as soon as possible to prevent bottoms from getting soggy.

SCHOOL LUNCHROOM CAFETERIA ROLLS

Steps:

• In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
• When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
• Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

HOMEMADE HOT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir sugar, salt, and half of the flour into the yeast mixture.
• Beat in the eggs and shortening.
• Add the remaining flour and beat until smooth.
• Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
• Stir down the dough.
• Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
• Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
• Pinch the rolls off (medium sized), and place in a greased pan.
• It may take two pans; one small, and one larger, for all the dough.
• You can also make loaves of bread out of it.
• Allow it to rise again, until doubled in bulk.
• Bake at 375-400 for 15-20 minutes .
• When done, brush with butter (while hot).
• Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
• For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
• Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
• Coat with frosting made with powdered sugar, milk, and a dash of vanilla.

SCHOOL LUNCHROOM CAFETERIA ROLLS

Steps:

• 1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• 2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
• 3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
• 4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

SCHOOL CAFETERIA SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
• Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
• Bake in the preheated oven until cheese is browned, about 10 minutes.

SCHOOL CAFETERIA YEAST ROLLS

Steps:

• 1. Soften yeast in 4 oz. of the water. Add the remainder of the water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in the bowl. Add 1 1/4 c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2-3/4 cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let them rise again until double. Bake at 350* for 20-25 minutes. This dough can be used for cinnamon rolls.

SCHOOL HOUSE ROLLS

Steps:

• Place warm water in a mixer bowl; stir in sugar.
• sprinkle yeast over the water and stir.
• Add the melted Crisco.
• In another bowl mix together the flour, dry milk and salt; add to the yeast mixture; beat well.
• Let dough sit for awhile, then roll and cut.
• Put in greased pan and let rise until double in size.
• Bake at 450 until light brown.
• Brush tops with butter.
• NOTE: This dough can be used to make rolls, buns, loaf bread, cinnamon rolls or doughnuts.