Description
These School Cafeteria Yeast Rolls are soft, fluffy, and slightly sweet rolls that are perfect for family dinners, holiday meals, or any occasion where you want that nostalgic, bakery-style bread. With a tender crumb and golden crust, these homemade rolls are made using simple ingredients and a straightforward mixing and baking process.
Ingredients
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
Finish
- Melted butter (for brushing baked rolls)
Instructions
- Activate Yeast: In a small bowl, combine the yeast and ¾ cup warm water. Stir gently and set aside to allow the yeast to activate and become frothy.
- Mix Dry Ingredients: In the bowl of an electric stand mixer, add the bread flour, sugar, salt, and instant non-fat dry milk powder. Mix briefly to combine these dry components evenly.
- Add Wet Ingredients: Pour in the vegetable oil and 1¼ cups water into the dry mixture. Begin mixing on low speed for about 3 minutes to incorporate the ingredients.
- Knead Dough: Add the activated yeast mixture to the bowl. Increase mixer speed to medium and knead the dough for approximately 8 minutes until smooth and elastic, indicating proper gluten development.
- First Rise: Loosely cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm area. Let the dough rise until it doubles in size, which should take about 45 minutes.
- Shape Rolls: Gently punch down the risen dough to release excess air. Lightly spray a 9x13-inch baking dish with cooking spray. Divide the dough into 24 equal-sized balls and arrange them evenly in the prepared dish. Loosely cover again and allow the dough to rise for another 30 minutes until doubled.
- Preheat Oven and Bake: Preheat your oven to 400ºF (204ºC). Bake the rolls for 18 to 20 minutes until they are golden brown and cooked through.
- Brush with Butter: Immediately after removing from the oven, brush the tops of the rolls with melted butter to add flavor and a soft crust. Serve warm and enjoy!
Notes
- Warm water should be around 105-110ºF to properly activate the yeast without killing it.
- Using bread flour helps create a chewy and elastic texture ideal for rolls.
- Make sure the dough doubles in size during both rising phases to ensure light and fluffy rolls.
- Brushing with melted butter after baking adds a soft crust and rich flavor but can be omitted for a lighter option.
- Rolls can be stored airtight at room temperature for up to 2 days or frozen for longer storage.
