lunchroom rolls

4 cups all purpose flour
¼ cup shortening (Granny Lettie used oil)
3 tablespoons sugar
1 package dry yeast (Granny used two packages of yeast)
½ cup dried milk
½ teaspoon salt
1 ½ cup water
1 egg

Dissolve yeast in lukewarm water. Mix flour, sugar, salt and dried milk together. Add to water and yeast mixture. Shortening and beaten egg. Add flour mixture to yeast mix, a little flour at a time until you get a stiff dough. Leave in large bowl and cover with melted butter. Let rise until double. About 1 – 1 ½ hours.

Work dought down and pinch out. Makes about fifteen to twenty rolls. Let rise and double again.  Bake in prreheated oven at 450° F.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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