Archive | September 9, 2022

High school rolls

Remember rushing out of 2nd period so you cold be first in line for a hot roll in the cafeteria?? Can’t you just smell them still????

High School Rolls


  • 4 tablespoons unsalted butter, cut into pieces, plus more for greasing the pan and melted for brushing
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • 4 1/2 cups unbleached all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 2 large eggs

Butter a 15-by-10-by-1-inch jellyroll pan, then line with parchment paper and butter the paper. In a small saucepan over medium heat, heat the 4 tablespoons of butter, milk and sugar to about 130 degrees on an instant-read thermometer.

In a stand mixer fitted with the paddle attachment, mix together 2 cups of flour, the yeast and salt on low speed just until combined. Add the hot milk mixture and mix until combined and smooth, then mix on low speed for about 2 minutes, until a smooth, loose dough has formed. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

With the mixer motor on low speed, add the eggs and mix until incorporated. Add the remaining 2 1/2 cups of flour and continue to mix for about 6 minutes. At first, the dough will look ragged, but it will become smooth after several minutes of mixing. The dough will be soft and will pull away from the sides of the bowl.

Using about 2 1/2 tablespoons of dough for each roll, shape each portion (lightly flour your palms between each shaping, if necessary) into a smooth 1 3/4-inch ball. Place the rolls on the prepared pan about 3/4 inch apart in four rows of six. Cover with a kitchen towel and let rise for 45 minutes. The rolls will look puffy and will almost be touching, but most of the rising will take place during baking. About halfway into the rise, preheat the oven to 375 degrees with a rack in the middle.

Bake the rolls for about 20 minutes, until they are touching and fill the pan; they will turn golden brown. Brush with the melted butter. Eat!