Lunch Lady Rolls (White Bread)

 3 cups warm water

1 tbsp. white sugar

3 .25 oz. packets active dry yeast (6 3/4 tsp)

1/4 cup milk

2 eggs

1tbsp. salt

10 cups flour

2/3 cup white sugar

1/4 cup shortening

1/4 cup butter, melted

In a large bowl, mix warm water and 1 tbsp. sugar. Sprinkle yeast over the top; let it stand for about 10 minutes until the yeast is foamy. Mix the milk, eggs, and salt into the yeast mixture. Into a separate bowl, measure the flour; add 2/3 cup sugar, and crumble shortening into the flour mixture using your fingers until it is barely noticeable. Gradually stir the flour mixture into the yeast mixture. Using a wooden spoon, mix until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut 2-inch squares. Roll the squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise until double in size. You could also refrigerate the dough, letting it rise overnight for baking the next day. Bake at 400 for about 12 minutes, until golden brown. Makes 30 Rolls.

We got this recipe from the World Wide Ward Cookbook, it was submitted by Patricia Cabrera in Barquisimeto Venezuela. We like to use this recipe as just our standard bread dough.