School Lunchroom Cafeteria Rolls

Recipe View In a large bowl, combine warm water and 1 tablespoon sugar. Sprinkle yeast over the mixture and let stand for 10 minutes, or until foamy.

Recipe View In the bowl with the yeast mixture, whisk in the milk, eggs, and salt. In a separate large bowl, measure out the flour, add the 2/3 cup sugar, and crumble in the shortening with your fingers until the mixture resembles coarse crumbs. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon until the dough comes together and pulls away from the sides of the bowl. (Approximately 10 minutes)

Recipe View Cover the bowl with a damp, warm towel and place in a warm location to rise until doubled in size, about 45-60 minutes.

Recipe View Once the dough has risen, pour the melted butter over it and knead for 2 minutes. Allow the dough to rest for a few minutes. Lightly flour a work surface, and roll the dough out to a 1-inch thickness. Cut the dough into 2-inch squares using a knife or dough scraper. Gently roll each square into a ball.

Recipe View Grease round cake pans. Place the dough balls in the prepared pans, spacing them about 1 inch apart. Cover and let rise again until doubled, about 30-45 minutes. Alternatively, you can refrigerate the dough overnight for baking the next day.

Recipe View Preheat oven to 400°F (200°C). Bake the rolls for 12-15 minutes, or until golden brown.