Old fashioned 60s school Lunch Lady Rolls, those wonderful hot rolls everybody loved in the cafeteria. You can now be made with this small batch recipe mixed by hand or in a stand mixer at home.
🥣Ingredients
All-purpose flour
Sugar
Yeast—rapid-rise or instant yeast
Butter, egg, milk
Salt
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Featured Comment from Debbi:
"These came out fabulous! Thank you for taking the time to break everything down and to reduce the recipe size. Whole family loved them!"
Most lunch lady recipes will feed a whole school, but this reduced version is home-friendly and can be easily increased or decreased for your needs. Plus, this versatile dough works well for cinnamon rolls.
You can make these classic yeast rolls with a stand mixer or by hand mixing, and they can be made ahead, and the dough can be frozen.
Inspired by School Lunchroom Cafeteria Rolls from Allrecipes.com but simplified, reduced in size, and butter substituted for lard.
👨🍳How to Make Lunch Lady Rolls
Add 3 ½ cups of all-purpose flour, ¼ cup of sugar, and 1 ½ teaspoon of salt to the stand mixer bowl or large mixing bowl.
Start with one cup of 105°-110° water. Stir in 1 teaspoon of sugar and 1 package of rapid-rise yeast. Allow to set for a few minutes until foaming (proofing.)
Add the yeast mixture to the flour mixture along with 2 tablespoons of milk, 1 egg, and ¼ cup of melted butter.
Mix in the stand mixer with a dough hook on two or in the bowl with a wooden spoon until the wet and dry are thoroughly combined. Then knead for 5 minutes in the mixer or by hand. Form into a ball, cover, and allow to rise in a warm spot until doubled in size—about 45 minutes.
Place dough on a floured surface and hand-knead for 2 minutes. Form into a roll and cut into 16 equal pieces with a scraper or knife. Preheat oven to 400°.
Prep a baking sheet with a baking mat or parchment paper. Or use a baking dish. Roll into balls and place on the baking tray. Cover with plastic wrap sprayed with PAM to prevent sticking and allow to rise again for 40-45 minutes until almost double size.
Bake until golden brown—about 15 minutes. If you are unsure or change the size of the roll, then an internal temperature of 195° to 200° is done.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
↕️How to make this recipe smaller or bigger
Before adjusting the recipe smaller:
- Realize you can change the size of the rolls—the 16 smaller rolls can become 10-12 bigger rolls and be cooked a bit longer using internal temperature for an endpoint.
- You can also freeze the individual rolls before the second rise.
- Use a whole egg.
How to adjust:
- Use the recipe card and adjust the number of servings to half, double, or any amount you want.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
When to Serve Lunch Lady Rolls
These rolls go well with any meal, but for that cafeteria feel, try American Goulash, Chicken Broccoli Rice Casserole, Old Fashioned Meatloaf, Smoked Sausage Pasta, or Tuna Noodle Casserole.
Check out these other roll recipes: Whole Wheat Rolls and Yeast Dinner Rolls in 60 Minutes.
Make them ahead
- Follow the recipe to the point of cutting individual rolls and placing them on the pan.
- Seal tightly with plastic wrap and refrigerate for up to 48 hours.
- Remove from the refrigerator and let them set at room temperature while still covered.
- Bake as directed.
Freezing dough
You can freeze the raw dough before the final rise. Form little balls and freeze them separately on a cookie sheet, then store them airtight. You could also refrigerate at this point for a day.
They should be good for about 3 months. To bake, remove and thaw in the refrigerator, then spread on the baking tray, let rise, and bake.
Storage of leftovers
Store airtight at room temperature. But, there are no preservatives, so you will start seeing mold at 3-4 days.
If you want to freeze after baking, seal it tight for up to 3 months.
FAQs
The dough is the same, but they are baked differently leaving the rolls with a crispier crust and softer middle.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Lunch Lady Rolls—Small Batch Version
Ingredients
- 1 cup water - warm
- 1 package rapid rise yeast
- 1 teaspoon sugar
- 3 ½ cup AP flour
- ¼ cup sugar
- 1 ½ teaspoon salt
- ¼ cup butter - melted
- 2 tablespoons milk
- 1 egg
Instructions
- Add 3 ½ cups of all-purpose flour, ¼ cup of sugar, and 1 ½ teaspoon of salt to the stand mixer bowl or large mixing bowl.
- Start with one cup of 105°-110° water. Stir in 1 teaspoon of sugar and 1 package of rapid-rise yeast. Allow to set for a few minutes until foaming (proofing.)
- Add the yeast mixture to the flour mixture along with 2 tablespoons of milk, 1 egg, and ¼ cup of melted butter.
- Mix in the stand mixer with a dough hook on two or in the bowl with a wooden spoon until the wet and dry are thoroughly combined. Then knead for 5 minutes in the mixer or by hand. Form into a ball, cover, and allow to rise in a warm spot until doubled in size—about 45 minutes.
- Place dough on a floured surface and hand-knead for 2 minutes. Form into a roll and cut into 16 equal pieces with a scraper or knife. Preheat oven to 400°.
- Prep a baking sheet with a baking mat or parchment paper. Or use a baking dish. Roll into balls and place on the baking tray. Cover with plastic wrap sprayed with PAM to prevent sticking and allow to rise again for 40-45 minutes until almost double size.
- Bake until golden brown—about 15 minutes. If you are unsure or change the size of the roll, then an internal temperature of 195° to 200° is done.
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Recipe Notes
Pro Tips:
- I make 16 rolls with this recipe. You can make them a bit bigger and do 12 rolls but baking time will change, so use internal temperature.
- A stand mixer is recommended but not required. If you don't use one, knead at the beginning for 5-6 minutes.
- Proof the yeast to be sure it is good.
- There are no preservatives like commercial bread. This will be good for about 3 days.
- Frozen dough instructions and size adjustment suggestions are in the post.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published March 26, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Danette says
I was looking for an easy roll recipe to make in my kitchen aid mixer the rolls came out perfect. I did have to add a little more flour until it formed a ball. I will be making them again for dinners.
Rhonda says
What size package of yeast do you use?
Dan Mikesell AKA DrDan says
Hi Rhonda,
Welcome to the blog. A standard package of yeast is 1/4 oz which is 2 2/1 teaspoons by volume. I usually have bulk yeast and use a light tablespoon (1 tablespoon is 3 teaspoons). A little extra yeast is fine.
Dan
Amy says
Have you ever tried buttermilk instead of milk? Thank you!
Dan Mikesell AKA DrDan says
Hi Amy,
Welcome to the bog.
I have never done that but it should be fine. Buttermilk is more acidic and in recipes that use baking powder or baking soda adjustment are needed but here yeast is used.
It should be fine, have a slightly different taste and probably a bit softer. Not quit the old school house texture but should be nice.
Dan
Catherine Smith says
Dr Dan, I noticed the spacing of your rolls on the Silpat sheet. Would it work if I placed them in a regular pan, say 9x12, and put them closer together so they would raise higher? My Mother baked them this way but her recipe was different. Thanks for making such great posts.
Dan Mikesell AKA DrDan says
Hi Catherine,
Yep, it just dough so I have done them in like a cake pan where they will rise and touch and tend to be higher.
Dan
Carol says
Do you think I could freeze half of the dough, once the rolls have been formed and before they have their second rise?
Dan Mikesell AKA DrDan says
Hi Carol,
Welcome to the blog.
While I have never tested it, I'm 99% sure it would work. It should be no different than commercial yeast doughs you buy then thaw, raise and bake.
If you do this, please post the results here.
Dan
Carol says
I froze the rolls before their second rise; let them thaw at room temperature and baked. Came out delicious!!
Debbi says
These came out fabulous! Thank you for taking the time to break everything down and to reduce the recipe size. Whole family loved them! Appreciate YOU Dr. Dan!
Teri says
Came out PERFECTLY!!! Thank you so much!
Katherine Provencher says
Help. I messed up. This is the first time I've ever made bread or used yeast. The bread smells perfect but I cant taste the yeast at all. It has a flavourless whtie roll taste. It smells like a bakery though up in here. I cant taste the butter or the salt either. What changes do I need to make? Please advise. Thank you.
Dan Mikesell AKA DrDan says
Hi Katherine,
Sorry you are having an issue. I do a lot of recipe testing, when I get a bread with no taste, it is usually salt related. So be sure you used salted real butter and didn't forget the salt (I have done that one a few times). To test this idea, spread one with salted butter and sprinkle it a bit of salt and compare. Probable the salt.
Dan
Kris says
This was the stickiest dough I've ever worked with so I might reduce the water next time but the rolls were yummy. I also used my bread machine on the dough cycle because I don't have a stand mixer and I don't want to make them by hand. I used an egg wash on the rolls before baking to ensure brown rolls then I brushed them with butter afterwards to make them nice and soft. There's only the 2 of us so I'm freezing 12 of them for another time.
Thanks Dr. Dan for the only memories I have of school lunches.
Gordon says
Absolutely brilliant recipe ,just the right size, works a treat ,well explained thank you, GR from Wales diolch I fair.
DrDan says
Hi Gordon,
Welcome to the blog.
I love "old recipes" like this. They just need to be right size with a reasonable amount of work for the results.
Thanks for the note.
Dan
Ann Jones says
I have never attempted to make rolls but I finally gave this recipe a try.......they were perfect! Thanks
Kristen Mobley says
I make these recipe anytime I need rolls for a meal, these are delicious and easy to make! The whole family likes them.
Tippin says
These are just like what we used to have in school!! After I made the dough I divided it in half and used the first half as is. The other half I added fresh rosemary and minced garlic and was delicious.
Shirley says
I made these yesterday.....they were perfect!
DrDan says
Hi Shirley,
One of my favorites.
Thanks for the note.
Dan
Kristen Roach says
These are amazing! Thank you for cutting the recipe down to a realistic families portion sizing. I’ve made these rolls twice now, the second time I made sure the dough was a bit sticky, it made a huge difference in the final fluffiness. My family ate these quickly, they were a hit! And they do in fact taste like the lunch rolls I used to get at school in the 80’s and 90’s. My kids told me they no longer have rolls served with their school lunches.
Leslie says
Loved these, had to make twice 1st time very flat and 2nd time better but still not as fluffy as your pictures. 1st time I have ever tried to make rolls, do have any idea what I could be doing wrong? (followed your recipe exactly)
DrDan says
Hi Leslie,
Most likely related to the flour to liquid ratio and the use of flour by volume not weight. We (Americans) tend to do our flour measurement by volume when in reality we should use weight. The correction is that when we are "kneading" the bread in the stand mixer the dough needs to "stick" a bit to the bottom of the bowl. Add another tablespoon of milk if not sticking and a tad more flour it too sticky.
Hope that helps
Dan
Joan Garneau says
I am going to try it in my Cusinart. It should work. When I was a new teacher at Saginaw High a thousand years ago, the lunch ladies always had these on the menu, and for the teachers made cinnamon rolls. I loved them! I have been eyeing the lunch ladies rolls recipe for some time and I am so pleased to find your recipe. Now I don't have to do the work to cut the recipe down. Thank you.
DrDan says
Hi Joan,
I'm not sure why so many sites publish a recipe for 48 servings. Even the 16 I make is a lot for a smaller home. We are using them again today for company. I think I will be doing them over and over but using half the dough for cinnamon rolls. They should freeze well.
Thanks for the note and rating. I meant my wife in Saginaw many years ago.
Dan