Cafeteria Lady Rolls
I’ve been baking with yeast for quite a few years, I can honestly say that this is one of the best and easiest roll recipes I’ve ever made. Cafeteria Lady Rolls are extremely tender and soft, I mean seriously…
There are a few things you’ll notice that are a little unusual in the recipe directions compared to most yeast roll recipes. First…
The dough starts out sticky and remains that way through the mixing and the first rise time. The dough doesn’t get any kneading before the first rise and flour isn’t added to the dough to firm it up.
While I was forming the dough balls, I placed flour on my kitchen counter and dusted my hands lightly with it before forming each ball. These few little differences in the directions make for an outstanding yeast roll and a welcome addition to any dinner or holiday celebration. Cafeteria Lady Rolls soft, tender and delicious!… Enjoy!
- 4 cups all purpose flour
- 2 Tablespoons yeast ( equals 3 pkgs Active Dry Yeast weighing 3/4 oz each)
- 1 Tablespoon salt
- 3 Tablespoons sugar
- 1/2 cup melted unsalted butter
- 1 3/4 cup warm milk ( about 115 degrees)
- Add yeast to warm milk, set aside for a couple minutes.
- Measure out the dry ingredients, place into the bowl of an electric stand mixer. Using the paddle attachment,add milk/yeast mixture slowly to the bowl with the mixer on medium speed. Mix until the dough (which will be sticky) leaves the side of the bowl and starts to gather around the paddle attachment. Do not kneed or add flour to the dough.
- Place the dough in a well oiled bowl, turning to coat. Let rise till double in size in a draft free place.
- Stir the dough down (it will be sticky) form into balls. Do not add flour to the dough, place flour on the counter and coat your hands with it as needed to roll the sticky dough. Place the dough balls on a greased cookie sheet an inch apart to give them room to rise. Let rise in a draft free place until double in size.
- Bake at 425 degrees for about 20 -25 minutes OR until brown. Brush with butter while hot.
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