School Day Rolls
School Day Rolls are soft, fluffy bread perfect for school lunches or quick snacks, with a slightly sweet flavor and tender crumb that appeal to all ages.
Ingredients
Instructions
- Add half of the flour to the yeast and mix well.
- Heat water, Crisco, and salt over low heat until the mixture reaches 110°F.
- Pour the liquid mixture into the flour and yeast, then slowly add the remaining flour.
- Add more flour if needed. Knead the dough well, then let it rise for 2 hours.
- Divide the dough into rolls and let them rise for another 2 hours.
- Bake at 400°F for 10 to 12 minutes or form into loaves and bake at 375°F for 30 to 40 minutes.
Tips & Substitutions
For the best texture, make sure your water is at the correct temperature before adding it to the yeast; too hot can kill the yeast. If you don’t have Crisco, you can substitute with butter or any vegetable oil. Consider adding herbs or garlic powder to the dough for added flavor. Adjusting the sugar can also create a slightly different sweetness if desired.
Serving Suggestions
These rolls are perfect for school lunches or family dinners and pair beautifully with homemade soups or stews. Serve them with butter or a sweet spread like jam. You can also use them to make sandwiches or serve alongside dishes like Meat Croquettes for a satisfying meal.
Storage & Reheating
Store any leftover rolls in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months. To reheat, wrap them in foil and warm in a 350°F oven for about 10-15 minutes, or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of School Day Rolls contains roughly 533 calories, with 13g protein, 131g carbohydrates, and 2g fat. It is an excellent source of vitamin C (202% of the Daily Value), dietary fiber (81% of the Daily Value), and potassium (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1949mg per serving (85% 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 these rolls ahead of time?
Yes, you can prepare the dough in advance. After the first rise, shape the rolls and place them on a baking sheet. Cover and refrigerate overnight. Let them come to room temperature and rise for about 1 hour before baking.
What if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or incorrect temperatures. Make sure the water is warm but not too hot, and check the expiration date on the yeast. If the dough doesn't rise after two hours, you can try placing it in a warmer spot.
Can I use whole wheat flour instead?
Yes, you can substitute whole wheat flour for part of the plain flour, but keep in mind that it may result in denser rolls. Start with a 50/50 mix and adjust the water as needed, since whole wheat absorbs more moisture.
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).