Description
These classic School Cafeteria Yeast Rolls are soft, fluffy, and slightly sweet, perfect for pairing with any meal. Made with simple ingredients and a straightforward method, these rolls have a tender crumb and a golden crust that kids and adults alike will love. Ideal for feeding a crowd with 24 servings, they bring nostalgic comfort and homemade goodness to your table.
Ingredients
Scale
Yeast Mixture
- 2½ Tbsp yeast
- ¾ cup warm water
Dry Ingredients
- 6½ cups bread flour
- 11 Tbsp instant non-fat dry milk powder
- 6½ Tbsp sugar
- 1 Tbsp salt
Wet Ingredients
- 6½ Tbsp vegetable oil
- 1¼ cups water
Instructions
- Activate Yeast: In a small bowl, combine the yeast and ¾ cup of warm water. Set aside and allow it to activate for a few minutes until it becomes bubbly and frothy, indicating the yeast is alive and ready to use.
- Combine Dry Ingredients: In the bowl of an electric stand mixer, mix together the bread flour, sugar, salt, and instant non-fat dry milk powder until evenly distributed.
- Add Wet Ingredients: Pour in the vegetable oil and 1¼ cups water to the dry mixture. Mix on low speed for about 3 minutes to begin forming the dough.
- Knead Dough: Add the activated yeast mixture to the stand mixer bowl. Knead on medium speed for 8 minutes, until the dough is smooth, elastic, and slightly tacky, but not sticky.
- First Rise: Loosely cover the bowl with a clean towel or plastic wrap. Place the bowl in a warm, draft-free spot and let the dough rise until it has doubled in size, about 45 minutes.
- Shape Rolls: Punch down the risen dough to release gases. Lightly spray a 9×13-inch baking dish with cooking spray. Divide the dough into 24 equal portions, shaping each into a ball. Place the rolls evenly in the prepared dish, cover loosely, and let them rise again in a warm spot until doubled, about 30 minutes.
- Bake Rolls: Preheat the oven to 400ºF. Bake the rolls for 18 to 20 minutes until they turn golden brown and sound hollow when tapped.
- Finish and Serve: Remove rolls from the oven and immediately brush the tops with melted butter for a soft, flavorful crust. Serve warm and enjoy these classic yeast rolls at your table.
Notes
- Use warm water (about 110°F) to activate the yeast effectively; too hot or too cold will affect yeast activity.
- If you don’t have instant non-fat dry milk powder, regular dry milk powder can be used but adjust liquid slightly.
- Vegetable oil can be substituted with canola or other neutral oils if preferred.
- For softer rolls, cover the baking dish with foil for the first half of baking, removing it to brown the tops in the last 5 minutes.
- These rolls freeze well; cool completely before freezing in airtight containers.
