I saw this recipe online the other day. The name brought back memories of grade school. The dear lunchroom ladies made these from scratch every day. Instead of my regular recipe, I made these for Easter last Sunday, but I tripled the recipe. They must have been okay. There were none left by the time the 33 guests took some home. Thought you might like to try them.

Cafeteria Rolls

Yield: 1 1/2 to 2 dozen depending on how big you shape them.

Ingredients:

2 (1/4 oz.) envelopes active dry yeast
2 cups warm whole milk, divided (about 110 degrees)
6 1/2 cups flour, plus more as needed
1/2 cup (4oz.) unsalted butter, melted, plus more for brushing
6 Tablespoons granulated sugar
3 large eggs, at room temperature
1 Tablespoon kosher salt
Cooking spray 

Directions:

1. Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy, 5 to 10 minutes.
2. Add flour, butter, sugar, eggs, salt, and remaining 1 1/4 cups warm milk. Beat on low speed with paddle attachment until just combined and a sticky dough forms, about 1 minute.
3. Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl, 8 to 10 minutes. If necessary, add 1 tablespoon of additional flour at a time, but not exceeding 1/4 cup total.
4. Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top. Cover and let rise in a warm place (75 to 30 degrees) until doubled in size, about 1 hour.
5. Preheat oven at 400 degrees. Coat 2 (8-inch) square baking dishes with cooking spray. Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each). Working with dough one portion at a time, cup dough with palm and roll against counter into a smooth, tight ball. Repeat with remaining dough portions.
6. Arrange dough balls evenly between prepared baking dishes; cover and let rise in a warm place (75 to 80 degrees) until dough is almost doubled in size, about 30 minutes.
7. Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180 and 190 degrees, 16 to 20 minutes. Remove from oven and brush tops with additional butter; let stand about 10 minutes before serving.