Prep: 15 mins | Cook: 12 mins | Additional: 1 hr 30 mins | Total: 1 hr 57 mins | Servings: 22 | Yield: 44 rolls
Every bite of these delicious rolls is nostalgic. Reminding me of busy school corridors and friends. I cannot believe that these copycat of our school’s lunchroom cafeteria rolls taste exactly like the real thing!
3 cups warm water
1 tablespoon white sugar
⅔ cup white sugar
3 (.25 ounce) envelopes active dry yeast
¼ cup milk
2 large eggs eggs
1 tablespoon salt
10 cups all-purpose flour
¼ cup shortening
¼ cup butter, melted
HOW TO MAKE SCHOOL LUNCHROOM CAFETERIA ROLLS
Step 1: Pour warm water and add in a tbsp sugar in a large mixing bowl. Stir until the sugar has dissolved. Then, sprinkle over the yeast, allowing the mixture to sit for about 10 minutes or until foamy.
Step 2: Add the eggs into the yeast, pour in the milk and add in the salt. Stir until incorporated.
Step 3: Add the flour with 2/3 cup of sugar in a different bowl and mix in the shortening with your fingers.
Step 4: Gradually add in the flour into the wet ingredients. Use a wooden spoon to mix the ingredients until a ball begins to form throughout the spoon.
Step 5: Use a hot towel to cover the bowl and allow it to rise for about 45 minutes in a warm area.
Step 6: Over the risen dough, pour in the melted butter and knead for about 2 minutes. Before rolling the dough, allow it to sit for another 2 to 3 minutes.
Step 7: Roll the dough on a flat surface with a little flour to about an inch thick.
Step 8: Use a knife or any sharp blade to cut the dough into 2-inch squares.
Step 9: Roll and make the squares into small balls. Put them on a greased pan and leave an inch space between the balls.
Step 10: Allow them to rise or place in the fridge to set overnight.
Step 11: When ready to bake, preheat the oven to 400 degrees F.
Step 12: Bake the dough balls in the preheated oven for about 12 minutes or until golden brown.
Step 13: Once done, remove from the oven and allow to cool on a wire rack.
Per Serving: 282.3 calories; protein 6.9g 14% DV; carbohydrates 50.5g 16% DV; fat 5.5g 9% DV; cholesterol 22.7mg 8% DV; sodium 342.1mg 14% DV.
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