Dor
Active Member
This is a recipe that my mom has made for over 40 years and it is still the best tasting rolls I have eaten. This makes 120 large or 160 small rolls. The last time I mad them I cut it down to 1/4 recipe.
Cafeteria Rolls
3/4 cup yeast
1/4 cup salt
2 1/2 cup sugar
3 cups powdered milk
3 cups melted shortening
6 eggs
2 3/4 cups warm water
10 lbs flour
In a large mixing bowl add first four indregients. Add warm water and let sit 10 minutes. Add shortening, eggs then flour and mix well. Use a wooden spoon, you can also use your dough hook and that will save on your kneeding time.
Turn out and kneed on a floured surface until it is not longer sticky. Place in a greased bowl turning once to coat. Cover with a warm damp towel and let rise until doubled. Punch dough down and put on a floured surface. Pinch off into rolls or roll 1 inch thick and cut with a biscuit cutter. Place on a greased cookie sheet. Let rise for 1 hour or until doubled. Bake in a preheated 350 degree oven for 15-20 or until golden brown. Brush with melted butter the last 5 minutes.
Cafeteria Rolls
3/4 cup yeast
1/4 cup salt
2 1/2 cup sugar
3 cups powdered milk
3 cups melted shortening
6 eggs
2 3/4 cups warm water
10 lbs flour
In a large mixing bowl add first four indregients. Add warm water and let sit 10 minutes. Add shortening, eggs then flour and mix well. Use a wooden spoon, you can also use your dough hook and that will save on your kneeding time.
Turn out and kneed on a floured surface until it is not longer sticky. Place in a greased bowl turning once to coat. Cover with a warm damp towel and let rise until doubled. Punch dough down and put on a floured surface. Pinch off into rolls or roll 1 inch thick and cut with a biscuit cutter. Place on a greased cookie sheet. Let rise for 1 hour or until doubled. Bake in a preheated 350 degree oven for 15-20 or until golden brown. Brush with melted butter the last 5 minutes.
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