My high school reunion was a few weeks ago, never mind which one. OK, it was the 40th. (Our class motto: “Kaiser ’75. Still alive.” We plan to use it until we are no longer. Alive, that is.)

Part of the celebration was a tour of the old school, which is how I met Darryl Okamura, another alumnus (Kaiser ’79) but, more important, Kaiser’s current cafeteria manager. Never mind high school nostalgia. We talked food.

School recipes are popular with readers of this column, particularly those for baked goods. I asked Okamura for something that is a favorite of his students, and he offered this recipe for sweet rolls.

“It’s the only one I really love,” he said. “The real deal.”

Okamura started with the Department of Education about 20 years ago after a career in hotel restaurants. He’s worked at several schools, landing at Kaiser this year.

This recipe originated at Iliahi Elementary School in Wahiawa, Okamura’s first DOE posting. “I keep all the recipes from the schools I worked at,” he said. “The sweet rolls from that school are the best.”

His recipe was for 200 buns, so this is a reduced version and might not exactly match what’s served in the cafeteria. But I made a batch, and the rolls were remarkably good, soft, slightly sweet, with a hint of lemon extract that makes them distinctive.

I dedicate it to my classmates David Blanchard, who once ate three cafeteria chili plates and lived to tell the tale, and Ben Suiso, who says he returned to campus after graduation just so he could eat more school lunches.

Iliahi/Kaiser Portuguese Sweet Rolls

» 18.5 ounces bread flour (about 3-1/2 cups)
» 1/2 teaspoon salt
» 3 tablespoons plus 1 teaspoon powdered milk (see note)
» 4 ounces sugar (about 1/2 cup)
» 2 tablespoons rapid-rise yeast
» 1/4 cup unsalted butter, softened
» 1 egg
» 1-1/2 cups warm water (120-130 degrees)
» 1 tablespoon plus 1 teaspoon lemon extract

Line a cookie sheet or sheet pan with baking parchment.

Sift together flour, salt, powdered milk and sugar. Stir in yeast and butter, until butter is distributed. Add egg, then warm water and extract. Mix, using bread hook in a standing mixer, or stir by hand until dough is smooth (may be sticky).

Roll dough into walnut-size balls on prepared cookie sheet. If dough is too soft to handle, spoon it out, or sprinkle in a little more flour (not too much or texture of rolls will be affected). Let rise until doubled in size, 60 to 90 minutes.

Heat oven to 350 degrees (325 for a convection oven).

Bake rolls 20 minutes, or until light brown. Makes about 40 rolls.

Approximate nutritional analysis, per roll: 80 calories, 1.5 g fat, 1 g saturated fat, 10 mg cholesterol, 35 mg sodium, 13 g carbohydrate, no fiber, 3 g sugar, 2 g protein

Note: Powdered milk can be replaced by 1-1/2 cups warm whole milk. Eliminate water from recipe.

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write “By Request,” Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.