07/07/2022
Original Livermore Elementary Schoolhouse Rolls
5 lb. bag of all purpose flour
1 cup of sugar
1 cup of powdered milk
1 tablespoon of salt
1 cup of butter
6 eggs
6 packages of yeast
6 cups of water (mix yeast in water and let it stand while mixing other Ingredients)
Melted butter (for pan)
Makes 50 rolls. Mix your dry ingredients. Beat your eggs well, then add them and your butter to your yeast water and mix by hand. Place dough in a lightly greased bowl and let stand for 1 hour or until dough rises to top of your bowl. Punch down and let rise again.
Put melted butter generously in a baking pan and pinch off golf ball sized rolls from the dough dough. Place in about a 1/4 to 12 inch apart in the baking pan and cover with plastic wrap sprayed with cooking spray. Allow to rise again until double in size. Bake at 350 for 30 minutes or until golden brown.
Some to freeze for later...after making rolls into balls, place them about an inch apart on a sheet pan sprayed with cooking spray. When frozen, place balls into a freezer bag. To prepare, remove desired amount of rolls from freezer 4-5 hours before baking. Place rolls about a 1/2 inch apart on buttered pan. Spray a piece of plastic wrap with cooking spray and cover top of rolls. Allow rolls to double in size, then bake at 350 for 30 minutes or until golden brown.
A second option is to form the rolls and place them about two inches apart on a buttered pan. Allow to double in size, then bake at 350 for about 15 minutes until set but not golden brown. Allow to cool then freeze and place in freezer bag. To prepare, place frozen rolls on buttered pan and bake at 350 for 10 to 15 minutes until golden brown. (Won't have to plan ahead with this method, but the first method is fluffier in my opinion.)
To make 25 rolls...
There is 17 1/2 cups of flour in a five pound bag of flour (3 12 cups per pound.) So use 8 1/2 cups all purpose flour, 1/2 cup sugar, 1/2 cup powdered milk, 1 1/2 tsp salt, 1/2 cup butter, 3 eggs, 3 packages dry yeast, and three cups of water, and follow same directions for preparation.
For 12 rolls, use 4 1/4 cups flour, 1/4 cup sugar, 1/4 cup powdered milk, 3/4 tsp salt, 1/4 cup butter, two small eggs, 1 1/2 packages dry yeast, 1 1/2 cups water.
