School Lunchroom Cafeteria Rolls Recipe

Warm water: Used to activate the yeast and create the dough. Sugar: Feeds the yeast and adds a touch of sweetness to the rolls. Active dry yeast: The leavening agent that helps the dough rise and become fluffy. Salt: Enhances the flavor of the rolls. Vegetable oil: Adds moisture and richness to the dough. All-purpose flour: The main structure of the rolls, providing the necessary gluten for elasticity.

When adding the yeast to the warm water and sugar, ensure the water is not too hot, as this can kill the yeast. The ideal temperature is between 105°F and 115°F. If you don't have a thermometer, the water should feel warm to the touch but not hot. This will help the yeast activate properly, resulting in a better rise for your rolls.

• warm water - Substitute with milk: Using milk can make the rolls richer and more tender.

• sugar - Substitute with honey: Honey adds a different sweetness and can help keep the rolls moist.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and doesn't need to be activated in water first.

• salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and is often less processed.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and is a healthier fat option.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the rolls a chewier texture.

• Allow the rolls to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the rolls soggy.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also wrap each roll individually in plastic wrap to maintain freshness.

• For longer storage, wrap each roll tightly in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of freshness.

• Store the rolls in the freezer for up to 3 months. When you're ready to enjoy them, remove the desired number of rolls from the freezer.

• To thaw, place the rolls in the refrigerator overnight or let them sit at room temperature for a few hours. For a quicker option, you can use the microwave: wrap a roll in a damp paper towel and microwave on low power for 10-20 seconds.

• To refresh the rolls, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and bake for 5-10 minutes, or until warmed through. This will help restore their original texture and flavor.

• If you prefer a softer texture, you can brush the rolls with a bit of butter or olive oil before reheating. This adds a touch of moisture and enhances the flavor.

• For added convenience, consider freezing the dough instead of the baked rolls. After the first rise, shape the dough into rolls and place them on a baking sheet. Freeze until solid, then transfer to a resealable freezer bag. When ready to bake, let the dough thaw and rise at room temperature before baking as directed.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method keeps the rolls soft and maintains their texture.

• Microwave Method: Place the rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals. Be cautious not to overheat, as this can make the rolls chewy.

• Steaming Method: If you have a steamer, this is an excellent way to reheat rolls while keeping them soft. Place the rolls in the steamer basket, cover, and steam for about 5 minutes. This method is particularly good for maintaining the rolls's original texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the rolls in aluminum foil and place them in the toaster oven. Heat for about 10 minutes, or until they are warmed through. This method is quick and effective, especially if you're only reheating a few rolls.

• Skillet Method: Heat a non-stick skillet over low heat. Place the rolls in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even heating. This method can give the rolls a slightly crispy exterior while keeping the inside soft.

• Large mixing bowl: To combine the warm water and sugar, and later to mix in the yeast, salt, vegetable oil, and flour.

• Measuring cups: To measure the warm water and flour accurately.

• Measuring spoons: To measure the sugar, yeast, salt, and vegetable oil precisely.

• Wooden spoon: To stir the ingredients together until the dough starts to form.

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for its first rise.

• Damp cloth: To cover the dough while it rises, keeping it moist.

• Baking sheet: To place the shaped rolls on for their final rise and baking.

• Oven: To bake the rolls until they are golden brown.

• Cooling rack: To let the rolls cool slightly before serving.

Prepare ingredients ahead: Measure and set out flour, sugar, and yeast before starting.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort.

Warm environment: Let the dough rise in a slightly warm oven to speed up the rising process.

Pre-grease pans: Grease the baking sheet while the dough is rising to save time later.

Batch kneading: Knead larger batches of dough and freeze portions for future use.