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These Lunch Lady Rolls are just like the ones you loved from the school cafeteria. 

These Lunch Lady Rolls are so nostalgic.  Everyone remembers the lunchroom rolls in the school cafeteria.  They were so big and fluffy, soft and delicious.  These taste just like to rolls we had in school.  These come out perfect everytime and are a cinch to make.  Great for the holidays or any meal.

I can remember the rolls we would have everyday for lunch at school.  They were so soft, fluffy, just a hint of sweetness and you could always smell them walking into the cafeteria.  Let’s be honest the school lunch wasn’t always the best but you could always count on these rolls to be delicious!  They have a good amount of yeast in them which helps them rise super high.  These are perfect on the side of any meal.   

I have always been on the lookout for the absolute best, easiest yeast roll and these come out perfect every time!  They rise beautifully and you won’t be able to stop at just one. 

Now while these rolls might be from your school lunch days they are perfect for any meal.  The holidays are fast approaching and the rolls always have to be perfect and these rolls have you covered.  

Such an easy recipe to double if you need and they can be made ahead! You can make the dough and let it rise, shape it and place them into the baking dish. Then pop them in the fridge to slow rise until the next day when you are ready to bake.  No more trying to make homemade rolls the day of a busy holiday, just pull these out of the fridge and bake when ready and you will have warm rolls without the fuss for you holiday dinner. 

I know some people might be intimidated to try to make rolls at home but I promise these are easy and anyone can make them. 

I just know your whole family will love these Lunch Lady Rolls. 

You will want to make these Cafeteria Rolls again and again! We do! You will love this recipe because it is

• Copycat of a classic.
• Family-friendly.
• Budget-friendly.
• Soft and fluffy.
• Can be used to make so many things.

Can I freeze these rolls?

Yes, just wrap in plastic wrap and store these in a freezer-safe bag and freeze for up to 2 months.  

Can I make rolls in advance?

When you are ready for your second rise you can pop them in the fridge overnight and bake them the next day when you are ready. 

Can I top these with anything before baking?

You can brush these with an egg wash or butter and then you can sprinkle on everything bagel seasoning, sesame seeds, poppy seeds or parmesan cheese.

 

Ingredients used

• Water –  You want your water to be warm to the touch, not too hot or it will kill the yeast. 
• Sugar – This feeds the yeast and gives the rolls a light sweetness.
• Active Dry Yeast – This gives these rolls their light airiness. 
• Milk – You can use whole milk or whatever milk your family drinks. 
• Eggs – These give the rolls a richness. 
• Flour – These rolls are made with just regular all-purpose flour. 
• Shortening – Shortening is just Crisco and you only need a little to make these rolls light and fluffy. 
• Butter – You can use salted or unsalted and it gives the rolls great flavor. 

How to make Lunch Lady Rolls

1. FULL RECIPE BELOW
2. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, gently stir together and let it stand for about 10 minutes, until the yeast starts to bloom.
3. Gently whisk the milk, eggs and salt into the yeast mixture
4. Into a large mixing bowl combine the flour 2/3 cup sugar, and then crumble the shortening into it using your fingers until it is finely mixed in.
5. Gradually stir the flour into the wet ingredients with a wooden spoon until it is all combined. 
6. Set your dough in a warm place (I use the proof setting in my oven) until it has doubled in size, about an hour.
7. When you dough has doubled pour the melted butter and knead it into the dough until all combined. 
8. Grease 2 9×13 pans.  Separate the dough into 24 pieces.
9. Roll them into ball and place 12 in each pan.  
10. Set aside until the rolls double in size, about 45 minutes. 
11. Preheat your oven to 400 degrees and bake the rolls for 12-15 minutes until the rolls are golden and cooked through. 
12. Serve!

Want more recipes with delicious rolls? Check these out!

• Homemade Hawaiian Rolls
• Chicken Caesar Sandwiches
• Slow Cooker Root Beer BBQ Chicken Sliders
• Pumpkin Danish Hawaiian Rolls
• Hawaiian Cinnamon Rolls
• French Dip Sliders

Lunch Lady Rolls

Yield: 24

Prep Time: 15 minutes

Rest time: 1 hour 30 minutes 1 second

Bake Time: 15 minutes

Total Time: 2 hours 1 second

These Lunch Lady Rolls are so nostalgic.  Everyone remembers the lunchroom rolls in the school cafeteria.  They were so big and fluffy, soft and delicious.  These taste just like to rolls we had in school.  These come out perfect everytime and are a cinch to make.  Great for the holidays or any meal.

Print

Ingredients

• 3 cups warm water
• 1 tablespoon sugar
• ⅔ cup sugar
• 3 (.25 ounce) envelopes active dry yeast
• ¼ cup milk
• 2 eggs
• 1 tablespoon salt
• 10 cups all-purpose flour
• ¼ cup shortening (crisco)
• ¼ cup butter, melted

Instructions

1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, gently stir together and let it stand for about 10 minutes, until the yeast starts to bloom.
2. Gently whisk the milk, eggs and salt into the yeast mixture
3. Into a large mixing bowl combine the flour 2/3 cup sugar, and then crumble the shortening into it using your fingers until it is finely mixed in.
4. Gradually stir the flour into the wet ingredients with a wooden spoon until it is all combined. 
5. Set your dough in a warm place (I use the proof setting in my oven) until it has doubled in size, about an hour.
6. When you dough has doubled pour the melted butter and knead it into the dough until all combined. 
7. Grease 2 9x13 pans.  Separate the dough into 24 pieces.
8. Roll them into ball and place 12 in each pan.  
9. Set aside until the rolls double in size, about 45 minutes. 
10. Preheat your oven to 400 degrees and bake the rolls for 12-15 minutes until the rolls are golden and cooked through. 
11. Serve!

Notes

Store leftovers for up to 3 days.

You can brush these with melted butter or an egg wash before baking. You can help these prove by setting a pan of hot water into the bottom rack of your oven and place the dough in the oven to rise.