I’ve been on the chase for Authentic School Lunchroom Rolls for quite a while. I recollect them so well. They’re from a time when the school lounge women really cooked a ton of without any preparation dinners. The rolls were a top pick of so many. In addition to the fact that they were delectable, you could smell the warm, yeasty fragrance all through the whole school.
The smell of the rolls made you anticipate lunch. So huge numbers of our present age of understudies are denied of comparable recollections. School lounge dinners and break room theory, generally, are not the same as when my peers and I were in school. I simply keep thinking about whether any flow understudies will look for quite a long time to locate a most loved school lounge formula. Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
- 3 cups warm water
- 1 tablespoon white sugar
- ⅔ cup white sugar
- 3 (.25 ounce) envelopes active dry yeast
- ¼ cup milk
- 2 eggs
- 1 tablespoon salt
- 10 cups all-purpose flour
- ¼ cup shortening
- ¼ cup butter, melted
Methode de Preparation
- 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 the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. 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. 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 roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
- Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
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