USDA School Cafeteria Yeast Rolls from 1988

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USDA School Cafeteria Yeast Rolls from 1988

Makes 50 Yeast Rolls on a lightly oiled sheet pan (18" x26" x1").

1/3 cup Active dry yeast (see Special Tips)
1 1/2 cups Water, warm (110 degrees F)
12 1/4 cups (3 lb 10 oz) All-purpose or bread flour
1 1/3 cups (3 1/4 oz) Instant nonfat dry milk
3/4 cup plus 2 Tbsp (5 3/4 oz) Sugar
2 Tbsp Salt
3/4 cup plus 2 Tbsp Vegetable oil
2 1/2 cups Water (68 degrees F)

  1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

  2. Place all dry ingredients (flour, dry milk, sugar, and salt) in mixer bowl. Using a dough hook, blend on low speed for approximately 2 minutes.

  3. Add oil and blend on low speed for approximately 2 minutes.

  4. Add water. Mix on low speed for 1 minute.

  5. Add dissolved yeast and mix on low speed for 2 minutes.

  6. Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.

  7. Place dough in warm area (about 90 degrees F) for 45-60 minutes.

  8. Punch down dough to remove air bubbles.

  9. Form rolls from dough by pinching off 2-oz pieces and shaping. Place rolls on lightly oiled sheet pans (18" x26" x1") in rows of 10 down and 5 across. For 50 servings, use 1 pan.

  10. Place in a warm area (about 90 degrees F) until double in size, 30-50 minutes.

  11. Bake until lightly browned:
    Conventional Oven: 400 degrees F, 18-20 minutes.
    Convection Oven: 350 degrees F, 12-14 minutes.

  12. Optional: Brush lightly with melted butter or margarine (approximately 1 Tbsp per pan) while warm.

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Special Tips:
To use high-activity (instant) yeast, follow directions below or manufacturer’s instructions.

50 servings: Omit step 1. In step 2, add 1/4 cup high-activity (instant) yeast. Continue with step 3. In step 4, add 1 qt water (110 degrees F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.

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Variations:

A. Frankfurter Rolls
50 and 100 servings: Follow steps 1-8. In step 9, shape 2-oz pieces of dough to approximately 2 1/2" x 6 1/2 ". Place rolls on lightly oiled sheet
pans in rows of 8 down and 4 across. Continue with steps 10-12.

B. Hamburger Rolls
50 and 100 servings: Follow steps 1-8. In step 9, shape and flatten 2-oz pieces of dough to approximately 4" in diameter. Place rolls on lightly oiled sheet pans in rows of 6 down and 4 across. Continue with steps 10-12.

C. Wheat Rolls
50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 1/2 cups) all-purpose or bread flour and 1 lb 13 oz (1 qt 2 3/4 cups) whole-wheat flour. Continue with steps 3-12.

Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food Service”.