Lunch Lady Cafeteria Rolls/ MeMaws Rolls Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 cups lukewarm water @115º for the roll mixture (474 grams)
1 Cup Warm Water @ 115º in a 2 cup measuring cup for the yeast (237 grams)
2 tbsp Red Star Yeast
1 tbsp sugar (to proof yeast)
1/2 cup butter, melted (62 grams)
¼ cup whole milk ((I used 1/2 and 1/2 because that is what I had) (62 grams)
2 eggs, slightly beaten
1 Tbsp + ¼ tsp salt
10 cups all-purpose flour (1,250 grams)
⅔ cup sugar (134 grams)
|
|
Directions: |
Directions:All ingredients need to be at room temperature. So set the eggs and milk out prior to starting.
Add the melted butter, 2 cups lukewarm (115º) water, sugar, salt, and milk to the mixing bowl. Let the mixture mix on the stir setting in the mixer until the yeast is proofed. Use the whisk attachment.
Proof the yeast in 1 cup lukewarm (115º )water. Add the 2 tablespoons yeast with the 1 Tablespoon sugar in a 2 cup glass measuring cup with the 1 cups lukewarm water. Whisk together and watch til bubbles start to form and it forms a froth on the top. This proves that the yeast is alive. If it doesn't bubble and foam you need new yeast.
Once the yeast is proofed, add the yeast to the mixing bowl with the butter and milk mixture.
Add the slightly beaten eggs. Stir until well combined.
Add 1/2 the flour and mix on stir. setting. Move the notch up to 2. Turn back down to stir when adding more flour. Keep adding flour until it begins to "clean" the sides of the bowl and the dough begins to climb up the whisk attachment.
Depending on the weather (humid or dry) will determine how much flour you will need. You don't always need to add the whole amount of flour.
Sprinkle some extra flour on the counter surface. Make sure to have your bread scraper (also called a bench knife) handy. Dump the dough from the bowl onto the flour on the counter. Scrape the bowl to get all the dough.
Sprinkle more flour on the top of the dough and put some on your hands. The dough will be sticky so just keep kneading the dough and adding flour until the dough yields to your handprint and springs right back.
Place the dough in a large ceramic bowl that is lined with melted butter. Rotate the dough around until coated on all sides. Cover with a flour towel and let rise for an hour in a non drafty warm place. I use heating pads on the highest setting and cover with a towel. The dryer works really well also.
After dough has doubled in size, punch it down.
Coat the baking sheet with plenty of butter but not too much.
Form dough into balls. Make sure that each roll is coated in butter before you form them. I always pinch the balls and make sure they are pretty uniform. Each sheet pan will hold 20. Once they look about the same size form into balls and pinch the bottoms so they don't come apart while baking.
Preheat oven to 400º.
Let the rolls rise again for 1 hour or until double in size.
Bake 12 - 14 minutes. I took mine out at 12. |
|
Number Of
Servings: |
Number Of
Servings:33-35 Rolls |
Preparation
Time: |
Preparation
Time:3 -4 hours |
Personal
Notes: |
Personal
Notes: Most packages of yeast you buy at the store are dead. This causes much frustration to a beginning baker because they don't realize this. My Aunt Hotta taught me to only use Red Star Yeast. I buy mine at Costco in bulk, but they also sell it at King Arthur Flour. Store it in the freezer. It will last forever it seems.
It is important to take the temperature of the water. It should be between 110º - 115º. No more no less. I LOVE my infrared gun to take the temperature.
We used the covered square pans. 9 total 3 x 3 and the large covered 9 x 13 inch for the rest.
DO NOT COOK ON THE BOTTOM OR TOP RACK, COOK ON THE MIDDLE RACK IN 2 BATCHES.
|
|
This recipe for Lunch Lady Cafeteria Rolls/ MeMaws Rolls is from