Southern Style Yeast Rolls

Submitted by stgermain on October 7, 2009 - 3:51pm

Southern Style Yeast Rolls

Hi - I am new here but after reading so many comments from knowledgable bakers, I thought I would ask for your thoughts/opinions. I remember my grandmother baking yeast rolls (with cake yeast) that were approximately 4" high, moist, and with an almost silky texture - not at all crumbly. Does anyone know of a recipe and techniques that might help me replicate her rolls? Any comments would be appreicated.

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Submitted by ladychef41 on October 8, 2009 - 2:44pm.

I don't, but if you find one,

I don't, but if you find one, I would LOVE to have it too!

Wendy

Submitted by Cooking202 on October 9, 2009 - 9:21am.

Southern Rolls

I have a couple of recipes for School Cafeteria Rolls that sort of fit the description you gave. If you like I will be happy to post them.

Carol

Submitted by dwighttsharpe on October 9, 2009 - 9:48am.

Please post School cafeteria rolls recipe

I think those are probably my earliest memories of fresh baked bread and have left the strongest impression of what it smells and tastes like.

Please post the recipes.

Submitted by Cooking202 on October 9, 2009 - 3:04pm.

School Lunchroom RollsThis

School Lunchroom Rolls

This recipe came from the files of a retired cafeteria manager from Pascagoula, Mississippi.

2 1/2 pounds plain flour
1/2 cup dry milk
1/2 cup granulated sugar
1 1/2 tablespoons salt
1/4 cup instant yeast
3/4 cup melted, cooled butter or shortening (room temperature)
3 cups lukewarm water

Sift together all of the dry ingredients. Mix Well, Add yeast, lukewarm water and cooled melted butter. Beat 15 minutes (important). Let rise.

Roll out to 1/2- to 3/4-inch thick. Cut out rolls with cutter. Place on greased pans. Let rise again. Bake at 350 degrees F until done. Butter tops. Makes 65 rolls.

Cafeteria Lady Rolls

Ready in: 2 hrs
Serves/Makes: 16

Ingredients:
4 cups flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons sugar
1/2 cup melted shortening (may use butter)
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. Slowly 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 425degrees until brown and brush with butter while hot.

Submitted by dwighttsharpe on October 9, 2009 - 3:54pm.