Virginia Clise Bread Recipe - Allrecipes.com
Virginia Clise Bread Recipe
  • READY IN 3 hr

Virginia Clise Bread

Recipe by  

"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 it into rolls."

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Ingredients Edit and Save

Original recipe makes 40 rolls Change Servings

Directions

  1. In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
  2. Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
  3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  4. Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 20 mins
  • READY IN 3 hrs
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2008

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.

 
Most Helpful Critical Review
Oct 24, 2013

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...

 
Mar 02, 2008

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.

 
Jan 19, 2007

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!

 
Nov 20, 2007

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.

 
Oct 14, 2009

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

 
Sep 30, 2007

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.

 
Jun 12, 2011

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!!!

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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