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School Lunch Lady Cafeteria Rolls Featured

Last modified on Friday, 24 November 2017 22:58
Written by  Thursday, 23 November 2017 09:26
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3 cups warm water (100-110 degrees or stick a clean finger in it and see if it feels warm, not hot)
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast (or about 3 tablespoons)
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup cooking oil
1/4 cup butter, melted



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 milk, eggs, oil, 2/3 cup sugar and salt in small bowl and then stir into the yeast. Measure the flour into a separate bowl. 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. (You may not need to use the full 10 cups of flour, just enough to form a ball and pull away from the sides of the bowl). 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 divide in half. Loosely cover the half in the bowl and roll the other half out on a lightly floured surface to 1 inch thick. Use a pizza cutter to cut into 2” squares. Roll squares into balls, and place into greased pans, spacing about 1 inch apart. Repeat with the other half of the dough. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise until doubled in size in a warm place the next day.


Preheat the oven to 400. Bake the rolls for about 12 minutes, until golden brown. Immediately brush with melted butter and serve.


Yields about 4-5 dozen rolls.

David Deaton

Digital Editor at Oklahoma Welcome

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