Yeast rolls...YEASTY flavored rolls

I want to thank both of you for your answers.
I didn't think about the search terns you offered either.
Soon I hope to enjoying some hot rolls....WITH FLAVOR!!

Thanks!!!! YIPPPEEEE!

Agree with Lori.
A few more comments.
I suspect they were also made with all white flour and some milk.
Some sites group recipes by decade, so you could look in your decade.
If not by decade, web search turns up more than a baker's dozen (sorry) of recipes for "school lunchroom cafeteria rolls" just on first page.
Enjoy your baking!

Part of the reason you get a yeasty flavor in rolls or bread is because more yeast was used than usual, so the dough will rise faster. My mom used to be one of those lunch ladies, and that was the only way they could make dough at 6am and have hot rolls ready for the 11 am lunch crowd. Instead of using the usual 1 1/2 teaspoons of yeast, you would get the yeasty result you are looking for by increasing that by half- in other words putting in almost a full tablespoon of yeast at the start. Another way you can get a yeasty flavor is to start ahead of time, making a biga or poolish starter. Or you can add in plain old malted milk, along with your flour, or even malted barley flakes. I imagine you could also use barley malt syrup as the sweetening agent. But if you are particularly interested in the old lunchroom style, and don't want to go to all the effort of a starter or malted milk powder, the easiest way is to simply overdo it with your yeast.