School Lunch Rolls

This recipe came from the files of a retired cafeteria manager from Pascagoula, Mississippi.

2 1/2 pounds plain flour
1/2 cup dry milk
1/2 cup granulated sugar
1 1/2 tablespoons salt
1/4 cup instant yeast
3/4 cup melted, cooled butter or shortening (room temperature)
3 cups lukewarm water

Sift together all of the dry ingredients. Mix Well, Add yeast, lukewarm water and cooled melted butter. Beat 15 minutes (important). Let rise.

Roll out to 1/2- to 3/4-inch thick. Cut out rolls with cutter. Place on greased pans. Let rise again. Bake at 350 degrees F until done. Butter tops. Serves 65.