The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lunch Lady Rolls

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Trishinomaha's picture
Trishinomaha

Lunch Lady Rolls

We got into a short discussion during the testing period for Stan and Norm's upcoming book. It was a recipe for lunch Lady rolls. As I recollect Allabubba (Allan) was experimenting with the two recipes. It's cold and raining here today in Omaha and good old-fashioned pot roast is on the menu. The lunch lady rolls would be perfect with this menu and it's a great day to bake! Allan - I sent you a PM regarding which recipe you preferred and what your final formula was. If you're out there today (or anyone else for that matter) I'd appreciate some pointers on these rolls.


 


Trish

alabubba's picture
alabubba

 


From this thread.


http://www.thefreshloaf.com/node/13907/southern-style-yeast-rolls


 Thanks to Cooking202 for the original recipe.


There have been several tweaks to the original recipe culminating with this.


 


Cafeteria Lady Rolls


 Ready in: 2 hrs
 Serves/Makes:   16   


Ingredients:
4 cups flour  (19 oz)
1 tablespoons yeast
1 tablespoon salt
3 tablespoons sugar
1/2 cup melted butter (plus extra for brushing on top)
1 3/4 cup warm milk


 Directions:


Add yeast to warm milk and let sit 1 minute; stir and add melted shortening.


Have dry ingredients ready and add to milk. Mix on medium speed until the dough no longer sticks to the side of the bowl.


Place dough in a well-greased bowl and let rise until doubled in bulk. Stir down and form into rolls (note that dough is sticky) and let them rise again. Bake at 425 degrees until brown and brush with butter while hot.


I usually make sixteen 70g rolls, and bake them 8 to a pan in round cake pans.


 

studiowi33's picture
studiowi33

I'm utterly amazed that the same basic ingredients, upon slight alteration, can make such an array of just good food. These are outstanding.

I'm curious though...for each roll, I had to dip my hands in water just to be able to get them from the bowl to the scale to the pan.  Any ideas on how I'd make crescent dinner rolls with this recipe? No way would I be able to roll this out. (You're right, it is a sticky dough.)

alabubba's picture
alabubba

Crescent, is usually made from a laminated, or layered dough. While I love these rolls, they are what they are.

Trishinomaha's picture
Trishinomaha

That's exactly what I was looking for. It's 3:20 PM Central Time here and still only 51 degrees and cloudy - brrrrrrrrrrrr. These will be good!


Trish

alabubba's picture
alabubba

Your welcome Trish. Let us know how they come out.


I have my KA in parts all over my counter now. Just doing maintenance and making sure it last another 40 years (its an old Hobart K5A) So none for me today. Maybe tomorrow.


allan

bnom's picture
bnom

Hi Allan,


 


I have an old Hobart KA as well and have never done a thing to it. It's working fine but is there some basic maintenance that can be easily done or should I take it somewhere for routine servicing?


Barbara

alabubba's picture
alabubba

If your handy its a fairly straightforward job, I don't get as deep into it as he does. Just wipe out as much of the old grease as I can and put new grease in.


http://artisanbreadbaking.com/ka_greasing


K5A's were manufactured from the 1940's to 1980. So if your mixer has not been serviced it has AT LEAST 30 year old grease.


Maybe someone can suggest someplace in the Seattle area to get it serviced.


 

alabubba's picture
alabubba

Made these tonight with fresh lard, I thought they were rich when made with butter. WOW. I will reduce the fat to 3oz of lard.

NancySoprano's picture
NancySoprano

I can't wait to tr these. I have been on a mission tonight once again, to look for my Mother's yeast rolls. The recipe has been lost for a number of years and the photo that was posted by alabubba finally looks like I remember. Is the flour self-rising or bread flour? Thank you for posting this. I can't wait to try it tomorrow! 

 

 

NancySoprano's picture
NancySoprano

The recipe on the original thread called for 2 T yeast, but I see it has been reduced. Can you tell me why? The rolls I am looking for had a distinctive yeast flavor while still very light and fluffy! 

Maverick's picture
Maverick

This is an old thread and the posted recipe is based on an older thread, but I remember the discussion. If you go to the following link, you will see that the amount of yeast was being experimented with because it was felt that it was too much. 

http://www.thefreshloaf.com/comment/133504#comment-133504

Later the reason given for reducing the yeast is better flavor. I think the salt was reduced as well IIRC (and a tip to use unsalted butter to brush was added if found to be still to salty).

This uses plain AP flour, not self rising. With that much yeast you won't need self rising at all.