SCHOOL ROLLS
Makes 4 1/2 dozen

3 (0.6 oz.) cakes compressed yeast
2 cups lukewarm water, divided
3/4 cup lard
10 cups all purpose flour
3/4 cup sugar
2 tsp. salt
2 cups lukewarm milk

Soften yeast in 1/2 cup of the lukewarm water.

Blend lard with flour, sugar, and salt.

Add lukewarm milk and remaining 1 1/2 cups lukewarm water. Then add the softened yeast. Mix dough until smooth and satiny. Let dough rise for one hour.

Form into rolls. Place rolls in pan and set in a warm place to rise until doubled in size.

Bake in a 425 degree oven for 15 to 20 minutes.

SCHOOL DINNER ROLLS
Makes 20 large rolls

1 1/2 cups lukewarm water, divided
1/4 cup sugar, divided
1 1/2 pkg. dry yeast
5 3/4 cups all-purpose sifted flour*
2 tbsp. powdered milk
1 1/2 tsp. salt
1/3 cup Crisco vegetable shortening, melted
1 egg, lightly beaten

Add 2 tablespoons sugar and yeast to 1 cup of the water.

Sift flour then measure. Add powdered milk and salt to flour. Sift again.

In a large mixing bowl combine the yeast mixture, remaining 1/2 cup water, melted Crisco, egg, and remaining sugar.

Add dry ingredients to liquid mixing with wooden spoon. Mix 15 minutes or until dough pulls away from bowl.

Let dough rest 5 minutes.

Shape rolls, brush with butter. Let rise until double (about 30 minutes to 1 hour).

Bake at 450 degrees for 10-15 minutes until brown.

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Hi Sheri,

I haven't tried these recipes but maybe one will be close to the one you're looking for.

Happy Baking!

Betsy