School Rolls
School Rolls are soft, fluffy bread rolls perfect for sandwiches or as a side. With a slightly sweet flavor from sugar and a tender crumb, they are ideal for students, families, and anyone craving homemade bread with classic taste and texture.
Ingredients
Instructions
- In a large bowl, pour boiling water over shortening, sugar, and salt. Blend and allow to cool.
- Sprinkle dry yeast into lukewarm water and stir until dissolved.
- Combine the yeast mixture with beaten eggs, then add to the cooled sugar, salt, and shortening mixture.
- Add plain flour all at once and blend well until a dough forms.
- Stir until you cannot stir any longer. Cover the dough and place it in the refrigerator.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you're short on time, you can use pre-made dough from the store. Ensure the boiling water cools enough before adding to the shortening mixture to avoid cooking the eggs. This dough can be made ahead and stored in the refrigerator for up to 24 hours before baking.
Serving Suggestions
These rolls are perfect for school lunches, served alongside soups or salads. They can also be enjoyed with butter and jam for breakfast. Pair them with Meatballs In Sour Cream Gravy for a hearty meal, or use them to soak up sauces. Consider serving them warm for an inviting touch.
Storage & Reheating
Once baked, 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. To reheat, place the rolls in a preheated oven at 350°F for about 10-15 minutes or until warmed through for best results.
Nutrition & Diet Analysis (per serving)
Each serving of School Rolls contains roughly 616 calories, with 21g protein, 121g carbohydrates, and 5g fat. It is an excellent source of protein (42% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (28% of the Daily Value). Note that it is relatively high in sodium, at 2858mg per serving (124% 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 use instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast. Use the same amount, but there’s no need to dissolve it in water first. Just mix it directly with the dry ingredients for a quicker rise.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1-2 hours in a warm place. You can also gently press your finger into the dough; if the indentation remains, it’s well risen.
What should I do if the dough is too sticky?
If your dough is too sticky to handle, gradually add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much, as it can result in dry rolls.
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).