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School Cafeteria Yeast Rolls

Soft, classic yeast rolls with a tender crumb that bake up light and fluffy.
Prep Time1 hour 45 minutes
Cook Time18 minutes
Total Time2 hours 3 minutes
Servings: 24 servings

Ingredients

  • 2.5 Tbsp yeast
  • 3/4 cup warm water
  • 6.5 cups bread flour
  • 11 Tbsp instant nonfat dry milk powder
  • 6.5 Tbsp sugar
  • 1 Tbsp salt
  • 6.5 Tbsp vegetable oil
  • 1.25 cups water

Instructions

  • In a small bowl, stir the yeast into 3/4 cup warm water and set aside until foamy, about 5–10 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and dry milk powder.
  • Add the vegetable oil and 1¼ cups water to the dry ingredients and mix on low for 3 minutes to hydrate the flour.
  • Add the yeast mixture and knead on medium speed with the dough hook for about 8 minutes, until the dough is smooth and elastic.
  • Loosely cover the bowl and let the dough rise in a warm place until doubled in size, about 45 minutes.
  • Punch the dough down and divide it into 24 equal pieces. Lightly spray a 9x13-inch baking dish and place the rolls seam-side down in the dish.
  • Loosely cover the baking dish and let the rolls rise in a warm spot until doubled, about 30 minutes.
  • Preheat the oven to 400°F (200°C). Bake the rolls for 18 to 20 minutes, until golden brown on top.
  • Brush the warm rolls with melted butter, if desired, and serve.

Equipment

  • stand mixer
  • 9x13 inch Baking Dish
  • small bowl
  • Measuring cups and spoons
  • pastry brush

Notes

  • The recipe correctly calls for 2½ tablespoons of yeast.
  • Measure flour by lightly spooning into the cup and leveling with a straight edge.
  • All-purpose flour can be used; bread flour gives a slightly higher rise.
  • You can freeze baked rolls for later use.