THE FOOD ÉTUDE

Cafeteria Hot Rolls used to be a menu staple in our school lunchroom. This recipe is a one-tenth reduction of the original for the home kitchen. Depending on your bakeware, you can make a dozen rolls that weigh about two ounces each (this is the original weight on the handwritten recipe) or nine rolls that weigh about three ounces each. These are batch (pull-apart) rolls, so snug them up close when shaping. I have had the best crust result with a 9-inch round aluminum cake pan with 3 oz. rolls, but you can also use a 9 x 9-inch glass baking dish, or whatever vessel you have on hand. Make sure to find a carton of milk and a compartment tray for the most Instagrammable serving option.

Yield

9 Rolls (about 3 oz. each) or 12 Rolls (about 2 oz. each)

Ingredients

2 ¼ teaspoons instant yeast (7g)
1 cup + 2 tablespoons warm water between 100-110F (284mL)
3 ⅔  cups AP flour (440g)
1 tablespoon + 1 teaspoon granulated sugar (34g)
1 scant teaspoon salt (5g)
2 ½ tablespoons unsalted butter or Crisco (31g) melted
¼ cup powdered milk (17g)

Equipment

Stand mixer (optional)
Round 9-inch aluminum cake pan or 9 x 9-inch  glass baking dish

Method

Bloom yeast in warm water in the bowl of a stand mixer. Let stand 5 minutes.

Add the remaining ingredients: flour, sugar, salt, butter or Crisco, and powdered milk to the bowl. For the best results, weigh your flour or at least fluff it up before measuring.

Mix on medium-low speed with the dough hook attachment for about 4 minutes. The dough should be smooth and all dry bits well-mixed. It will pull away from the side of the bowl, but still stick to the very bottom of the bowl as it mixes. Alternately, if you do not have a stand mixer, knead by hand for 4-6 minutes. The dough will be a little wet and sticky. Just make sure to keep your workbench well-floured as you knead the dough.

Shape the dough into a round ball and place it into a greased mixing bowl. Cover with a damp tea towel or plastic wrap. Allow to rise for 1-2 hours depending on the temperature of the room. You’ll know it’s ready for the next step when you can press your finger into the dough and it doesn’t spring all the way back. 

Grease your baking dish with cooking spray or butter.

Preheat your oven to 375F (190C).

Turn the dough out onto a floured workbench and gently punch it down into a rectangular shape. Using a bench scraper or knife, separate it into nine (3 oz.) or a dozen (2 oz.) portions depending on your preference. Use a food scale for the most accurate measurement. To shape each roll, flatten the portioned dough and roll it into a log. Gently, pinch  the ends together and with the pinched ends touching the countertop, roll the dough around in the palm of your hand. This technique should resemble the motion you’d use to move your mouse around the outside of a computer screen.

Once shaped, place the rolls in your baking dish so their sides just touch. If you are using a round pan, place one in the center and the rest around the outside in a ring. Cover and let the rolls rise for 20-30 minutes while the oven preheats.

Bake rolls uncovered for 15-20 minutes. Keep your eye on them because the bake time will vary depending on portion size. Rolls are done when they are deep golden brown and have an internal temperature of 200-210F (93-99C).