School Cafeteria Yeast Rolls
Makes 300 Rolls
6 c. milk, dried, reconstituted
7 qts. water
3 1/8 c. shortening
12 oz. yeast, compressed
1 1/2 c. sugar, granulated
18 qts. flour, bread
1 1/8 c. salt
Reconstitute milk and scald four quarts. Melt shortening. Liquify yeast by
working granulated sugar into it with hands. Mix the four quarts scalded
milk with the remaining four quarts of cold milk. Add liquified yeast and
melted shortening. Add all flour and salt to this mixture and mix at slow
speedi n 60 qt. mixer with dough arm. Beat until dough is smooth and free
from lumps, ten to twelve minutes. Divide mixture into two large bowls.
Cover and let rise about two and one-half hours until double in bulk.Weigh
into 1 1/2 lb. units, roll and cut into twelve pieces, two ounces each.
Place in greased pan, let rise one-halfhour. Bake twenty minutes at 425° F.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)