If you’re a parent or grandparent who has had the occasion to attend a child’s elementary school lunch in recent years, you know that kid’s school lunches are nothing like the ones we used to enjoy as children. Back in the dark ages when I was in elementary school, lunches were home-cooked meals, and many my age have fond memories of cafeteria favorites – brownies, goulash, even sloppy joes seem to top the list, but the one I find most often mentioned are those homemade yeast rolls.
Many of us have been on a quest for a roll that is as close to those amazing homemade yeast rolls from our elementary school memories, but in more reasonable batches. Fresh baked in the morning, you could smell those rolls all over the school, getting a symphony of tummy rumbling going.
For several of my early school years, my Mama was a cafeteria lady and I went to school extra early and helped out. Three of my duties were to push the dirty dishes into the gigantic commercial washer, punch holes into the milk cartons and put in straws and brush butter on those rolls when they came out of the oven and were headed to the warmer.
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