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School Hot Rolls Recipe

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This recipe for School Hot Rolls, by , is from The Bracken/Pope Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborha Bracken

Category:
Category:
 


Ingredients:  
Ingredients:  
25-30 Rolls 120 Rolls 180 Rolls

Hot Water 2 3/4 cups -- 2 3/4 quart -- 4 quarts
Salt 1 tbsp -- 1/4 cup -- 1/4 cup plus 2 tbsp
Sugar 1 cup-- 2 1/2 cups -- 3 3/4 cups
Shortening 1/2 cup -- 1 1/4 lbs -- 2 lbs
Rapid Rise Yeast
2 1/2 tbsp -- 5/8 cup -- 7/8 cup
Flour 2 1/2 quarts -- 10 lbs -- 15 lbs


For Cinnamon Rolls Add:
Cinnamon 1 tbsp-- 1 1/2 tbsp-- 2 tbsp
Nutmeg 1 tsp -- 1 1/2 tsp -- 2 tsp

Directions:
Directions:
Mix all ingredients except yeast and flour. Mix well. Add 2 cups of flour mix well, add yeast and mix well, then slowly add remaining flour until you reach a soft elastic dough. Knead 10 Minutes. Cover and let rise until doubled in size, about 45 min to 1 hour. Punch dough down. Pinch dough and make golf ball size rolls. Place on Buttered 9x13 pan. Let rise till doubled. Bake at 350 until light golden brown, about 15 to 20 minutes. Brush with melted Butter and serve warm.

For Cinnamon Rolls: Mix as above adding cinnamon and nutmeg. Make a mix of cinnamon and sugar and set aside in a bowl. Melt 1 stick of butter, set aside. When ready to make rolls, pinch dough into golf sized balls and stretch out into a fat snake. Dip the snake into melted butter, then into the cinnamon sugar mixture, then tie dough in a knot. Place rolls on parchment paper, tucking the ends under, in the baking pan or dish. Let rise and cook as above, then glaze with a powdered sugar glaze.

Optional:
Roll dough out into 1/4 inch thick rectangle. Brush heavy with melted butter, sprinkle heavy with cinnamon sugar. Starting with the long side, roll dough making a log, and seal edges. Slice 3/4 inches thick and bake as above.

Note: when I make the hot rolls I like to mix 1/2 pkg of dry ranch dressing mix into about 1/2 of melted butter and brush on the tops. Makes it yummy!

Number Of Servings:
Number Of Servings:
25-120-180
Preparation Time:
Preparation Time:
depends
Personal Notes:
Personal Notes:
This is the recipe we made at Greenwood and Fort Smith Schools. I also used this recipe when cooking at the Boy Scout Camp. The only difference was at one school we tied the cinnamon rolls in knots and the other we rolled and sliced them.

 

 

 

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