Best 5 School Cafeteria Hot Rolls Recipes

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School cafeteria hot rolls, those soft, fluffy, and slightly buttery baked goods, hold a special place in the hearts of many people. Whether you're a former student yearning for a taste of nostalgia or a home cook seeking to replicate the magic of those beloved rolls, this article aims to guide you through a culinary journey filled with tips, tricks, and the best recipes for making perfect school cafeteria hot rolls at home. From selecting the ideal ingredients to mastering the art of kneading and shaping the dough, we'll cover every step in detail, ensuring that you end up with warm, golden-brown rolls that will transport you back to those cherished school days or simply delight your taste buds with each bite. So, gather your ingredients, preheat your oven, and prepare to embark on this delicious adventure into the world of homemade school cafeteria hot rolls.

Here are our top 5 tried and tested recipes!

SCHOOL LUNCHROOM CAFETERIA ROLLS



School Lunchroom Cafeteria Rolls image

These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!

Provided by MOMMY2THREEANGELS

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h57m

Yield 22

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 50.5 g, Cholesterol 22.7 mg, Fat 5.5 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 342.1 mg, Sugar 6.9 g

SCHOOL LUNCHROOM CAFETERIA ROLLS



School Lunchroom Cafeteria Rolls image

"These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! You can't mess these up! They are super easy and everyone will want the recipe.

Provided by Jody Wood

Categories     Other Breads

Time 27m

Number Of Ingredients 10

3 c warm water
1 Tbsp white sugar
2/3 c white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 c milk
2 eggs
1 Tbsp salt
10 c all-purpose flour
1/4 c shortening
1/4 c butter, melted

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

PEGGI'S YEAST ROLLS



PEGGI'S YEAST ROLLS image

Hey guys, remember those school cafeteria hot roll? These are right up there with them. These hot rolls are to die for. Simple to make. They are so light & fluffy & they came out 5" tall. The only thing that could make them better is if I had cake yeast available to use instead of powdered yeast.

Provided by Peggi Anne Tebben

Categories     Other Breads

Time 20m

Number Of Ingredients 11

FOR THE BREAD
3/4 c lukewarm water
1 large egg
2 Tbsp butter or oil (i use butter) don't melt
2 Tbsp sugar
2 1/2 tsp instant yeast
1 1/2 tsp salt
2 3/4 c all-purpose flour
FOR THE EGG WASH
1 small egg, beaten
2 Tbsp cold water

Steps:

  • 1. To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. I use my bread machine to mix it. Set it on the dough setting. After is has mixed about 7 minutes, I check it to see if I need to add a touch more water or flour.
  • 2. If not using a bread machine, proof the yeast first & place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about an hour & a half, until it's almost doubled in size.
  • 3. Turn the dough out onto a lightly floured surface,knead it 5 or 6 times to sorta form a flat loaf. Take your bench knife & cut it into , up to 1 dozen rolls. This depends on how big you want them. I fit 9 nicely into a dark deep dish pie plate, so that's what I make out of them.
  • 4. Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
  • 5. Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
  • 6. Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
  • 7. When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
  • 8. Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
  • 9. Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.

HOMEMADE HOT ROLLS



Homemade Hot Rolls image

We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking!

Provided by H. Cato

Categories     Breads

Time 40m

Yield 24 Or one 9x13 1/2-inch baking pan

Number Of Ingredients 7

2 (1/4 ounce) packages dry yeast
2 cups water
4 tablespoons sugar
4 1/2 cups well sifted flour (sift an additional 2 cups or so to knead with when ready to place in pan)
2 teaspoons salt
2 eggs
4 tablespoons soft shortening

Steps:

  • Dissolve yeast in warm water.
  • Stir sugar, salt, and half of the flour into the yeast mixture.
  • Beat in the eggs and shortening.
  • Add the remaining flour and beat until smooth.
  • Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
  • Stir down the dough.
  • Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
  • Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
  • Pinch the rolls off (medium sized), and place in a greased pan.
  • It may take two pans; one small, and one larger, for all the dough.
  • You can also make loaves of bread out of it.
  • Allow it to rise again, until doubled in bulk.
  • Bake at 375-400 for 15-20 minutes .
  • When done, brush with butter (while hot).
  • Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
  • For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
  • Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
  • Coat with frosting made with powdered sugar, milk, and a dash of vanilla.

Nutrition Facts : Calories 120.2, Fat 2.8, SaturatedFat 0.7, Cholesterol 17.6, Sodium 200.8, Carbohydrate 20.2, Fiber 0.8, Sugar 2.2, Protein 3.2

SCHOOL CAFETERIA YEAST ROLLS



School Cafeteria Yeast Rolls image

This recipe came from the high school where my mother taught Home Economics. It is tried and true. Makes delicious dinner rolls or cinnamon rolls. This is the first yeast bread recipe I ever made.

Provided by Barbara Wright

Categories     Sweet Breads

Number Of Ingredients 8

2 packages active dry yeast
10 oz warm water
1/4 c dry milk powder
1/3 c sugar
1 1/2 tsp salt
3 Tbsp shortening
1 egg, beaten
4 c all purpose flour

Steps:

  • 1. Soften yeast in 4 oz. of the water. Add the remainder of the water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in the bowl. Add 1 1/4 c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2-3/4 cup) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough. Cover and let rise until double. Knead and shape rolls. Let them rise again until double. Bake at 350* for 20-25 minutes. This dough can be used for cinnamon rolls.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the rolls will be.
  • Make sure the dough is properly kneaded. This will help the rolls to be light and fluffy.
  • Let the dough rise in a warm place. This will help the rolls to develop flavor and texture.
  • Bake the rolls at a high temperature. This will help them to brown and develop a crispy crust.
  • Serve the rolls warm. This is when they are at their best.

Conclusion:

These school cafeteria hot rolls are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or dinner. With a few simple ingredients, you can create a batch of hot rolls that the whole family will love. So next time you are looking for a quick and easy meal, give these rolls a try.

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