OLD SCHOOL CAFETERIA BUTTER ROLLS

Instructions :

  • Add yeast and sugar to warm water and let sit for 3-5 minutes
  • Add melted butter (cooled), milk, eggs and salt to yeast mixture
  • In a large bowl combine flour and sugar. Stir until combined
  • Using your hand crumble shortening into flour until it is barely noticable
  • Pour liquid yeast mixture into flour mixture
  • Using a large wooden spoon, stir until well combined.
  • When dough starts to come together, ditch the spoon and use your hand to knead the dough for approx. 2 minutes until it comes together in a nice ball.
  • Place dough in a warm area, covered, until it doubles in size. (I do this in my oven. While I mix the dough I heat the oven to 195 degrees. then I turn the oven off right before I put the covered dough in. This step cuts back on time dramatically. Dough will be doubled in 15-30 minutes.)
  • After dough has doubled in size, punch it down and knead with your hands one more time for 2 minutes. If dough is a bit sticky sprinkle it with flour as needed.
  • Prepare pans and form dough into 2 inch balls and place onto cooking sheets. I like rolls to be touching so I have to pull them apart when they are done. If you don’t like that place them at least 1-2 inches apart on your cooking sheet. I cook mine close together in 9×13 pans.
  • When dough is formed into rolls and placed on pans, cover and allow to rise until almost doubled again. I put my pans top of the oven while it is preheating and this step usually only takes 15-20 minutes.
  • Back at 400 degrees for 12-14 minutes.

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