If your memories of school lunch include pillowy, buttery rolls so fluffy you could nap on them, you’re in the right place. These big fluffy school rolls made with old-fashioned lard or shortening are straight from the days of hairnets and metal trays. The flavor? Buttery, slightly sweet, and downright nostalgic. The texture? Cloud-soft on the inside with a golden top that tears apart like a dream. This isn’t just another easy dinner rolls recipe quick option—this is the real deal, the kind of schoolhouse hot rolls recipe you’d expect to find next to a scoop of mashed potatoes and mystery meat on a tray in the best possible way.
Big Fluffy School Rolls with Lard
Prep Time 25 minutes mins
Cook Time 20 minutes mins
First and Second Rise 1 hour hr 55 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Main Course, Side Dish
Cuisine British
Large Mixing Bowl To mix your dough.
Measuring cups and spoons For precision.
Stand mixer with dough hook (optional) Makes kneading easier but isn’t required.
Plastic wrap or kitchen towel For covering your dough while it rises.
Baking Dish A 9x13-inch pan or large sheet tray works great.
Pastry Brush To slather on melted butter post-bake.
Oven Preheated and ready to go!
- 1 cup warm whole milk around 110°F
- 2¼ teaspoons active dry yeast 1 standard packet
- ¼ cup granulated sugar
- ¼ cup lard or vegetable shortening softened, not melted
- 1 teaspoon salt
- 1 large egg
- 3½ cups all-purpose flour plus more for dusting
- 2 tablespoons melted butter for brushing
Activate the yeast
Mix warm milk and sugar in a small bowl. Sprinkle in the yeast and let sit for 5–10 minutes until frothy.
Mix the dough
In a large bowl, mix the yeast mixture with the lard, salt, and egg. Gradually add flour until a soft dough forms.
Knead
Knead the dough by hand for 8–10 minutes (or use your stand mixer for 5). It should be smooth, elastic, and slightly tacky.
First rise
Transfer dough to a greased bowl, cover, and let rise in a warm spot for about an hour until doubled in size.
Shape the rolls
Punch down the dough, then divide into 12 large rolls. Shape into balls and place in your greased baking dish.
Second rise
Cover the pan and let rolls rise again for 30 minutes until puffy and touching.
Bake
Bake at 375°F for 18–20 minutes or until golden brown on top.
Butter the tops
As soon as they come out of the oven, brush with melted butter for that perfect finish.
Pairings
These hot rolls homemade style are meant to be served with:
- Roast beef, turkey, or meatloaf
- Mashed potatoes and gravy
- Chicken noodle soup or stew
- Or just with butter and jam for a sweet touch
They’re also perfect for mini sandwiches—try ham and cheese sliders or pulled pork. And if you’re making a holiday meal, these schoolhouse rolls recipe are a nostalgic hit on the table.
FAQs
1. Can I substitute butter for the lard or shortening?
Yes, but you’ll lose a bit of that old-school cafeteria flavor. Lard gives these rolls their signature richness and ultra-tender crumb.
2. Is this recipe sweet or savory?
There’s a touch of sugar in the dough, just enough to bring out a hint of sweetness like a true sweet yeast rolls recipe should.
3. Can I make these ahead?
Absolutely. After shaping the rolls, cover and refrigerate overnight. Let them come to room temp before baking. You can also freeze baked rolls and reheat them.
4. Are these like those lunch lady cafeteria rolls?
Yes! This lunch lady rolls recipe is a direct homage. It mimics the soft, yeasty, slightly sweet, buttery rolls you remember from school—no frills, just feel-good food.
5. What if I need a no-yeast option?
This isn’t a quick dinner rolls no yeast kind of deal. You need the yeast for that authentic flavor and rise. If you're short on time, look for a quick homemade rolls recipe—but know it won't quite hit the same nostalgic notes.
