PALM SCHOOL ROLLS (SALLYE)

Palm School Rolls (sallye)

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sallye bates

By
@grandedame

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Yield 4 loaves or 60 rolls
Prep:
1 Hr
Cook:
35 Min
Method:
Bake

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

How to Make PALM SCHOOL ROLLS (SALLYE)

Step-by-Step

  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.

Printable Recipe Card

About PALM SCHOOL ROLLS (SALLYE)

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #yeast #Specialty



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