Sarah Barbre'S School Rolls(Home Recipe)
Soft, fluffy homemade rolls with a slightly sweet flavor, perfect for breakfast or alongside meals. Versatile dough suitable for buns, loaves, cinnamon rolls, and more.
Ingredients
Instructions
- Pour warm water into a mixing bowl.
- Stir in sugar until dissolved.
- Sprinkle yeast over the water and stir to combine.
- Add melted shortening or oil to the mixture.
- In a separate bowl, mix flour, dry milk, and salt together.
- Gradually add the dry ingredients to the wet mixture.
- Beat the mixture well until smooth.
- Let the dough rest for a while to rise.
- Roll out the dough and cut into desired shapes.
- Place on a greased pan and let rise until doubled in size.
- Bake at 450°F (232°C) until light brown.
- Brush the tops with butter after baking.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening or oil with unsalted butter. If you're short on time, you can use instant yeast instead of active dry yeast, which eliminates the need for proofing. Ensure the water is warm but not hot, as excessive heat can kill the yeast. This recipe is versatile and can be adapted to make rolls for any occasion.
Serving Suggestions
These rolls are perfect for serving alongside soups and stews or as a base for sliders. They also pair beautifully with Baked Grits Souffle for a delightful brunch. For a sweet twist, serve them with honey butter or jam. Enjoy them fresh, or use them to soak up sauces from your favorite main dishes.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and slightly crisp on the outside.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah Barbre'S School Rolls(Home Recipe) contains roughly 161 calories, with 4g protein, 21g carbohydrates, and 7g fat. It is a good source of vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 851mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After step 8, refrigerate it for up to 24 hours. When ready to bake, allow the dough to come to room temperature and rise again before shaping and baking.
What can I use if I don't have dry milk?
If you don't have dry milk, you can substitute it with an equal amount of fresh milk. Just reduce the amount of water slightly to maintain the same dough consistency. Alternatively, you can omit it entirely for a simpler version of the rolls.
How do I know when the rolls are done baking?
The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also use a thermometer; they should reach an internal temperature of about 190°F (88°C). Keep an eye on them towards the end of baking to avoid over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).