recipe reviews for:

School Lunchroom Cafeteria Rolls

“These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8 year old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe! We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!”

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Reviewed: Nov. 11, 2009

Yep these are the ones!! Although I do agree with othere reviews that this recipe could use a tad more salt. I feel that is a personal preference and does not take away from the ease of making these delicious rolls. I was looking for a recipe for dinner rolls for Thanksgiving and I think I have found it! Makes plenty and they turn out beautiful. Scaled recipe down to 15 servings and they turned out great! Thanks for sharing and bringing back so many great memories!

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Noemi

Cooking Level: Expert

Living In: Paramount, California, USA

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Reviewed: Oct. 28, 2009

I was fortunate to grow up in a district where the school cafeteria food was pretty darn good. These rolls are just like the ones I grew up on. In fact, since my grandma was also my favorite lunch lady, this recipe takes me back to the days when she would bring me some of the leftover rolls to have at home. The schools also used to use the same dough to make the best cinnamon rolls. I'll be trying that this weekend. Thanks for posting!

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Melanie

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Reviewed: Sep. 26, 2009

This is nothing like my school food. You couldn't even eat my school food. LOL. But this is very good!!! I am making them for thanksgiving some of them I am going to add a little honey to them before baking.

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Ashley

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 19, 2009

Oh my! This takes me back to my school days for sure! As other reviewers have said, sure, these rolls could stand to have a little more salt. But things like that can be adjusted. The texture, fluffiness, and density of these rolls are what make this recipe 5 stars. Just perfect, and will absolutely be my go-to recipe from now on. Oh, and don't be afraid of the dough - it gets really sticky!

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Ashley

Cooking Level: Intermediate

Living In: Spindale, North Carolina, USA

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Reviewed: Jul. 25, 2009

I found these a little messy to make but well worth the effort. The recipe makes quite a bit so next time I am going to make half of it into cinnamon rolls. The basic dough is great.

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ladriscoll

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Reviewed: Jun. 28, 2009

This were okay. I made them for a family gathering, and no one was over excited about them..

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IDJ1973

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Reviewed: May 16, 2009

AWSOME! Even the lady at work who doesn't know how to cook can do this one! Thanks! Brings back many memories of school lunch ladies' fresh made bread! Thanks for sharing!

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South Dakota Sue

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Reviewed: Mar. 29, 2009

These rolls are really light and fluffy but I did agree with others that they could use a little extra salt. Needed just a little more flavor.

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CHEFETTE50

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Hernando, Mississippi, USA

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Reviewed: Mar. 26, 2009

These are delicate, tender, delicious, and far superior to everything my school lunchroom ever produced! I made a half batch--now I wish I'd made a double! I will use this over and over and over! I didn't change a thing except method-wise--I kneaded in the bowl, and used the tear-off-and-shape method. I did have to add about a half cup more flour when kneading--it was far too sticky but that's probably something to do with halving the recipe. Thanks so much!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 25, 2009

I calculated this down to 15 servings and I'm glad I didn't use the ingredients for the original 45 servings. Unfortunately, I'll be tossing these out for the birdies in the morning. They just turned out oddly. The texture looked spot on but felt gummy & heavy in the mouth. I had read the reviews so I increased salt slightly but apparently not enough to combat the lack of flavor. I'm actually baffled by the result. I won't be using this recipe again.

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Michelle

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Soooooo good! Easy to make!

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Oct. 2, 2008

I made this twice, once for my husband, and then for a dinner with 12 people. All the rolls were gone! I did not substitute anything.

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whiskeysix

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Reviewed: Sep. 17, 2008

They are wonderful. I make these rolls every Sunday for dinner, and have done for months now. Instead of sugar in the yeast I use honey. It seems to grow faster. I also use quick rise yeast just to speed up the process a bit. I have also used this recipe to make white bread. It makes two large loaves. I usually make braided bread and bake it on a cookie sheet. It is wonderful every single time.

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Melanie Anderson

Cooking Level: Expert

Home Town: Cedar City, Utah, USA

Living In: Gunnison, Utah, USA

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Reviewed: Sep. 14, 2008

These did rise beautifully, and it could just be me, but I don't think there was enough salt. Kind of bland flavor.

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***Jaimee***

Cooking Level: Intermediate

Home Town: Valley Farms, Arizona, USA

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Reviewed: Sep. 1, 2008

I am so excited! I made half of the recipe and they are great! I have never made bread before that we actually could eat! I agree with the 8 yr old daughter, these are the best!

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LUCYFAN83

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Reviewed: Aug. 22, 2008

Fantastic rolls! The whole family loved these. This recipe will definitely go into our regular rotation. Thanks for posting!

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lstagg

Cooking Level: Expert

Home Town: Ville Platte, Louisiana, USA

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Reviewed: May 25, 2008

Excellent recipe. Very easy, this was my first time making bread. The rolls came out perfect so light and fluffy tasted great. I made two batche in two days, gave some away. everbody loved it!!!!!

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babyboy69

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Reviewed: May 21, 2008

Scaled to 15 for small batch. Good - but not great. Needs more flavor and umph!

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Cheryl

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Mar. 17, 2008

great rolls when fresh. found that they got a little dry after they had cooled for a while.

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Stephanie

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

I don't think that rolls can get much better. I was worried that they weren't rising, but turned out great! Halved the recipe, used .50 ounces of yeast. Soft, big, delicious-tasting with butter drizzled over them. I am NEVER resorting to BISCUITS again. ROLLS are where it's at!

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