Re: school hot rolls

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: : SCHOOL YEAST ROLLS : Thank You! can't wait to give them a try. : : -------------------------------------------------------------------------------- : : 2 c. lukewarm water : : 1/2 c. sugar : : 2 Tbsp. yeast : : 1/2 c. dry milk : : 1 Tbsp. salt : : 6 c. flour : : 3/4 c. butter or shortening : : Combine lukewarm water, sugar and yeast in a large bowl; : : let set for about 10 minutes. Mix well and add butter or : : shortening. Sift and add remaining ingredients. : : Note: Use 1 cup wheat flour and 5 cups whites. : : Knead until mixture is sponge. Let rise to double size. : : Roll out with rolling pin, and use roll cutter to cut rolls; : : place into oiled pan. Let rise to double size. Bake at 400 degrees : : for 12 minutes or until desired brownness. Butter tops when : : done. (We use school warmer to let rolls rise.) : : Note: If using convection oven, reduce heat to 325 degrees : : until brown. : : -------------------------------------------------------------------------------- : : SCHOOL'S HOT ROLLS : : -------------------------------------------------------------------------------- : : 2 c. scalded milk : : 2 pkg. yeast : : 1/2 c. sugar : : 3/4 tsp. salt : : 1 stick plus 2 Tbsp. butter : : 2 eggs : : 7 to 8 c. flour : : Combine ingredients in order. Let rise. Make rolls and : : let rise. Bake at 350 degrees for 30 minutes. : : ----------------------------------- : : SCHOOL HOUSE ROLLS : : -------------------------------------------------------------------------------- : : 1 oz. yeast (3 to 4 pkg. dry : : yeast) : : 1/2 c. sugar : : 2 Tbsp. salt : : 2 1/3 c. warm water : : 3/4 c. shortening : : 6 c. flour : : Dissolve yeast in warm milk; add sugar and salt. : : Gradually add flour. Let rise. Punch down and make out into : : rolls. Let rise again; bake at 350 degrees until done. : : -------------------------------------------------------------------------------- : : OKC SCHOOL LUNCH ROLLS : : -------------------------------------------------------------------------------- : : 1 1/2 oz. active yeast : : 1/2 c. warm water : : 2 1/4 c. hot water : : 2/3 c. sugar : : 4 oz. shortening, melted : : 2 lb. 4 oz. all-purpose flour : : (approximately) : : 1 Tbsp. salt : : 1/2 c. dried milk : : 2 eggs : : Sprinkle yeast in warm water; soak until soft and : : bubbly, about 5 minutes; set aside. Place hot water and sugar : : in mixer bowl; mix on low speed. Add shortening; mix on low : : speed. Mix together 1/3 of flour with salt and dried milk; add : : to water mixture, mixing on low speed. Add eggs and yeast : : mixture; continue adding dry ingredients until all are used. : : The amount of flour may vary. Dough should cling to mixer and : : pull from sides of bowl. Remove dough to slightly greased pan, : : cover and let stand until double. Punch down and form into : : rolls. Place on well greased pan; brush with melted shorten- : : ing or butter. Bake in preheated 400 degrees oven for 20 minutes. : : Yield: 36 rolls.

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