Yeast Rolls

Yield: 420

1 qt., 3 cups yeast, active dry
2 qts., 2 1 /2 cups granulated sugar
3 1 /2 gals. warm water
1 qt. + 3 cups shortening, melted
2 qts., 2 1 /2 cups nonfat, dry milk
1 3 /4 cups salt
7 gals. all purpose, enriched white flour

  1. Combine yeast, sugar, water and melted shortening in mixer; let stand for 5 minutes.
  2. Sift together milk, salt, flour and add slowly to mixer.
  3. FOR ROLLS: Weigh out 6 1 /2 lbs. of dough, put in 6x9" roll pans on a sprayed sheet pans.
  4. Bake at 350°F for 13 minutes, turn pan and bake an additional 5 minutes.

Submitted by Marsha Carlson, lunchroom manager, Waynesville elementary school, Waynesville, GA