Recipe by SAXYBONE
"These are by far the best rolls I've ever had! My neighbor's mom makes these and passed the recipe along. They are scrumptious! This recipe makes a lot of rolls. You can freeze the dough after forming into rolls."
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3 (.25 ounce) packages
active dry yeast
Yes! Very yummy and easy to work with. I've made them according to the recipe and also with a couple of substitutions. I liked them better with melted butter in place of the crisco. A couple of cups of whole wheat flour also works well. I used 2 cups in a half recipe. And I did the math figuring that a 5 lb bag of flour is about 19 cups. If you halve the recipe it's about 9 1/2.
These are dense, and quite bland. But oddly, the taste grows on you after that first bite... I think this might be better toasted, after being made in a loaf perhaps...
I just got done making a batch. I made exactly 40 but froze all but 7.. I would suggest making them smaller because 7 took up an entire cookie sheet... if I'd known how much they would rise I would have done 80 instead... I also would recommend mixing by hand... it worked best for me to just use my hands to mix the ingredients and like the lady above said its a little too much dough for a mixer.
These are delish, and very VERY forgiving. Let me start by saying this is a LOT of dough. I recommend halving this recipe unless you have enough counter space for 40 LARGE rolls. Once they rise, they look like individual bread loaves. Now the forgiving. Even though I had to go to the store to get more flour, and wait through a power outage, these turned out perfect. A little firm on the outside, nice and soft inside with a great mild salty flavor. I'll make these a lot. I didn't change anything, but I think if I lived somewhere with saltwater that would be great to try!
Ok.....I loved this bread but found it to be very expensive....burned up my stand mixer making it : (. Mine was a sunbeam and did not survive. Guess I'll have to go for a higher quality mixer.
obviously more than my mixer could handle.
Next time I'll be sure and get a few more baking sheets to use. I'd prefer to make them a little smaller than I did.
I found that spraying cooking spray on my hands helped keep the dough from sticking when I shaped it into balls.
Can't wait to try it again.
scaled this down to a fourt. used 2 tsp of yeast. 1 1/2 cups water,1/8 cup sugar, 1/4 cup shortening. 1/2 tsp salt. and 3 1/2 cups flour. if it's too sticky just add in a little more so it's workable. i added the water to my stand mixer and sprinkled in all the yeast and sugar and proofed for 10 min. till foamy. then added shortening and flour and mixed till incorporated. let that sit for 20 min. then added in salt and kneaded till smooth. followed the rest of the instructions as written. yum
This recipe is incredible! It is very forgiving and it makes a ton of dough. When I half the recipe it still makes two dozen large dinner rolls. These are super simple dinner rolls to make and they always scores lots of compliments. I am very, very impressed with this recipe.
First of all - yum! I scaled down the recipe quite a bit - yielding exactly 12 rolls. I followed the measuring instructions of another reviewer who scaled it down as well, turned out fabulous. The only thing I did different was that I used butter in the place of shortening. I added a little more melted butter than the scaled down recipe originally called for (instead of 1/4 cup, I used about a 1/2 cup). Very easy to make if you are willing to take the time - well worth all the effort it takes! I baked them exactly 20 mins and as soon as I took them out of the oven, I brushed the tops of them with melted butter - amazing!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Virginia Clise Bread
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 263
** Calories from Fat: 51
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