Cafeteria style yeast rolls

Ive used this one a few times and liked it.

If the rolls didn't rise as much as you'd have preferred, two suggestions before you move on to another recipe:
--reduce the amount of sugar in the recipe (if it has sugar); some dinner roll recipes have entirely too much sugar, which inhibits yeast growth.
--increase the second rising time (the shaped rise). Recipe-specified rising times are ALWAYS just a guide, because rise is in part determined by temperature. Your starting ingredients (like water out of the tap) may have been especially cold, or your ambient kitchen temp on the chilly side. Thus, the yeast was moving slowly & the rolls were underproofed & didn't expand as much in the oven as they could have.
--for the loftiest dinner rolls, make sure you use a pan with sides. Divide & shape the dough into as many pieces as will fit into the pan in rows--you want them to be slightly apart at the beginning, then they will rise into each other, and then have the pan walls for support during baking. This means the dough will go up, rather than quickly form a crust & have limited rise.

So much of yeast baking is in the technique, not in the recipe. It's the craft knowledge, not the ingredients, that matter most. Bake another batch and see if you can dial it in before moving on.

Original yeast roll recipe modified for cinnamon roll/king cake. Just delete the cinnamon addition and disregard the prep steps for the rolls.




Source: AP cafeteria recipe from 50 years ago.

Every few months Marksville elementary posts on FB that they have frozen school bread for sale. Five bucks a sheet. I'm always there first to buy five sheets. Thats the limit. That like gold at my house after I get them!