PALM SCHOOL ROLLS (SALLYE)

PALM SCHOOL ROLLS (SALLYE) Recipe
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Recipe Rating:
 1 Rating
Category: Other Breads
Keywords: yeast, Specialty
Serves: Yield 4 loaves or 60 rolls
Prep Time:
Cook Time:

Ingredients

2 c lukewarm water
2 oz compressed yeast
1/2 c butter or shortening (see note)
7-2/3 c flour
1/2 c sugar
2/3 c powdered milk
2 tsp salt
Pinched by QueenJean, and 53 more.
x1
Cooked to Perfection
austin, TX (pop. 790,390)
grandedame
Member Since Sep 2012
 
 
 
 
 
 
 
sallye's Notes:

I clipped this recipe from the Austin American Statesman about 30 years ago. Palm Elementary School was one of the first schools in the city of Austin. It has been closed down for many years. But this roll recipe is still excellent.

I have copied it exactly as it was written in the early 70's. Obviously mixing the dough could be done a little more efficiently now with new techniques such as dough hooks or pulsing food processors.

 

Directions

1
Note: If shortening is used, increase salt to one tablespoon.
2
Dissolve yeast in 1 cup water for 15-20 minutes.
3
Place room temperature butter in bottom of mixer bowl.

Mix dry ingredients on low.

Add yeast and water mixture.
4
With mixer set on a low speed, flip switch on and off quickly until ingredients are wet.

Add remaining water (additional water may be added if needed).

Mix to well-developed about 6-10 minutes at low speed or until dough turns glossy

By this time, dough will begin to turn loose from bowl.
5
Place in greased bowl and let stand one hour to rise

Take dough and divide into 4 one-pound loaves and put into greased pans

Rise to double in size
6
Bake at 400º for approximately 25 minutes.

Brush tops with butter after taking from oven.
Comments

3 comments

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Nonni55
Nonni Norman Nonni55
 
 
 
 
 
 
Jan 27, 2013
I have to ask, what is compressed yeast? I make a lot of bread, but have never heard this term...
grandedame
sallye bates grandedame
 
 
 
 
 
 
 
Jan 27, 2013
Naomi, As I said this recipe is probably 50 or more years old and I posted it exactly as it was written. Being an old lady, I remember my mother using little cakes of yeast insted of the granular type we can buy these days. I will do some research and see what the equivalent ratio is and post it back here. Give me a little time. Thanks.
grandedame
sallye bates grandedame
 
 
 
 
 
 
 
Jan 27, 2013
YEAST MATH-EQUIVALENTS & CONVERSIONS

The following conversions make it possible to substitute one form of yeast for another.

1 envelope dry yeast = 2 ½ tsp. by volume
1 envelope dry yeast = ¼ ounce by weight
1 envelope dry yeast = 2/3 ounce compressed yeast in rising power
1 tablespoon compressed yeast = 1¼ tsp. dry yeast

Therefore, 2 ½ teaspoons or ¼ ounce dry yeast is equal to 2/3 ounce compressed yeast.

1 ½ envelopes dry yeast = about 1 tablespoon plus 1 teaspoon by volume
1 ½ envelopes dry yeast = 3/8 ounce by weight
1 ½ envelopes dry yeast = 1 ounce compressed yeast in rising power

Therefore, 1 tablespoon plus 1 teaspoon or 3/8 ounce dry yeast is equal to 1 ounce
compressed yeast.

1. Multiply envelopes of dry yeast by 2/3 to determine ounces of compressed yeast.

2. Multiply ounces of dry yeast by 8/3 to determine ounces of compressed yeast.

3. Multiply ounces of compressed yeast by 3/8 to determine ounces of dry yeast.

4. Multiply ounces of compressed yeast by 3/2 to determine number of envelopes of dry yeast.

This looks complicated, but it's really not. Since I didn't know whether you bought the little foil packages or the jar of yeast, I printed it all for our use in substitution.

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