Lunchroom Lady Rolls
Makes 8 large rolls. Recipe is by Cynthia L. Nobles.
This recipe is a tribute to Iota’s St. Francis Elementary School cooks, who, up until the 1970s, baked big, soft rolls from scratch.
1 cup whole milk
2 tbls. butter (plus 1/4 stick melted butter)
2 tbls. honey
1 tsp. iodized salt
1 package (21/4 tsps.) yeast
2 tbls. warm water
21/2 to 3 cups bread flour
1. Bring milk to a boil. Remove from heat and add butter, honey and salt. Cool to lukewarm.
2. Soften yeast in the lukewarm water and add to milk mixture.
3. In bowl of standing mixer, add milk and 21/2 cups flour. With dough hook, beat on low and add enough remaining flour to make a soft dough. Dough should come clean from sides of bowl, yet be very soft.
4. Raise mixer head to upright position and put plastic wrap directly on top of dough. Let rest 10 minutes. (This step is very important. It makes the texture soft).
5. Put mixer head back down and beat on medium speed 8 minutes. Remove bowl from mixer, put greased Saran Wrap directly on dough and let rise in a warm place until doubled in bulk, about 11/2 hours.
6. Turn dough out onto a floured board and knead lightly until surface is smooth. Butter an 11-inch-by-7-inch baking pan. Divide dough into 8 pieces. Roll each portion into a ball, brush each ball with melted butter, and place in prepared baking pan. Cover with a towel and let rise until doubled in bulk, 30-40 minutes.
7. About 10 minutes before rolls have finished rising, preheat oven to 375 F.
8. Brush rolls with additional melted butter and bake 15 to 20 minutes, until dark golden brown.