Sapulpa cafeteria rolls help raise funds for workers
BY SARA PLUMMER World Staff Writer
Thursday, November 22, 2012
11/22/12 at 4:07 AM
SAPULPA - Mixing, rising, kneading, pinching and baking. It was a cycle repeated over and over Saturday at Sapulpa High School's kitchen as five of the district's child nutrition staff made about 6,000 rolls that will be served on Thanksgiving tables across the city.
The cafeteria staff from several Sapulpa schools have been baking the rolls as a fundraiser for almost 15 years, said Ann Pfeiffer, assistant manager at the junior/high school cafeteria. The proceeds cover some of the costs of traveling to the national child nutrition conference every year.
The child nutrition staff start taking orders for the rolls in October, and at $4 a dozen, the sale usually raises between $1,700 and $2,000 for the five women to split.
"We have to pay for our own transportation, hotel and food," Pfeiffer said, so the roll fundraiser helps offset some of those costs.
The next conference the women plan to attend is in Boston, one of the more costly trips they've taken.
Child nutrition staff attend classes on a variety of topics, learn the latest in nutrition guidelines and standards as well as hear from national guest speakers.
"We have a good time at our conferences," said Judith Ramsey, baker at Sapulpa Middle School's cafeteria.
When the sale first started, the staff usually made about 4,000 rolls, but that number has grown to close to 6,000 as word of mouth has gotten out in Sapulpa.
"(The community) really appreciates us doing this," said Susan Adams, cafeteria manager at middle school. "They like the convenience. It's a homemade roll, and they didn't have to bake them."
The white dinner rolls are made from the recipe that's been around for decades, so to most, it's the cafeteria rolls they grew up with.
"It's the one we've been using in the schools since I've been here," Adams said. "After so many years, you get it down to a routine."
Hopefully the routine won't change. Pfeiffer said when the fundraiser first started, there were about 10 cafeteria workers who made the rolls, but with many retiring, now only five women are left to make the increased number of rolls ordered.
The rolls, made from the a simple recipe with no preservatives, are sold either already baked or as frozen dough balls that come with instructions on how to prepare them at home.
"That way they can say they did bake them at home," Pfeiffer joked.
Adams and Pfeiffer will serve the rolls they made in the school cafeteria at their Thanksgiving dinners at home.
"Luckily my son knows how to cook, my kids know how to cook, and they're doing Thanksgiving. I just have to bring the rolls and deviled eggs," Adams said.
The women spent the majority of their day off to make the rolls, and though it's work, they have a good time, too.
"We get caught up with what are families are doing," said Pfeiffer, who also talked about her recent trip with her husband to Niagara Falls. "We like each other."
CLASSIC CAFETERIA ROLLS
Makes about 50 rolls
For best results have all ingredients at room temperature.
1/3 cup active dry yeast
1 1/2 cups warm water (110 degrees)
3 quarts and 1 1/2 cups enriched all-purpose flour (3 pounds, 10 ounces)
1 1/3 cups instant nonfat dry milk
3/4 cup and 2 tablespoons sugar
2 tablespoons salt
3/4 cup and 2 tablespoons vegetable oil
2 1/2 cups water (68 degrees)
1 tablespoon margarine or butter (optional)
1. Dissolve dry yeast in warm water and let stand four to five minutes.
2. Put flour, dry milk and salt in mixer bowl and blend with dough hook for two minutes on low speed.
3. Add oil and blend for two minutes on low speed.
4. Add water and mix for one minute on low speed.
5. Add dissolved yeast and mix for two minutes on low speed.
6. Knead dough on medium speed for 8 minutes or until dough is smooth and elastic.
7. Place dough in warm area for 45 minutes to an hour to let it rise.
8. Punch down dough to remove air bubbles.
9. Form rolls from dough by pinching off 2-ounce pieces and shaping into rounds, then place on sheet pan.
10. Place in a warm area until they double in size 30 to 50 minutes.
11. Bake at 400 degrees for 18 to 20 minutes or until lightly browned.
12. Brush lightly with melted butter or margarine.
Original Print Headline: Fundraiser keeps rolling in the dough
Sara Plummer 918-581-8465
sara.plummer@tulsaworld.com
Associated Images:
Susan Adams (left) and Ann Pfeiffer prepare dinner rolls in the kitchens of Sapulpa High School. The cafeteria staff from several Sapulpa schools have been baking rolls for Thanksgiving for almost 15 years. The proceeds help pay the travel costs to the annual national child nutrition conference. JAMES GIBBARD / Tulsa World
Carolyn Gilbert (left) and Judith Ramsay shape the dough into individual rolls. JAMES GIBBARD / Tulsa World
Form dinner rolls from dough by pinching off 2-ounce pieces and shaping into rounds, then place on sheet pan. JAMES GIBBARD / Tulsa World
Form dinner rolls from dough by pinching off 2-ounce pieces and shaping into rounds, then place on sheet pan. JAMES GIBBARD / Tulsa World
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