Virginia Light Rolls (Bread Machine)
★★★★★ 1 vote5
- 1 c
- plus one tbsp milk
- 3 Tbsp
- 2 large
- 6 Tbsp
- butter or margarine, cut into pieces
- 4 1/4 c
- unbleached all-purpose flour
- 1 1/2 tsp
- 2 tsp
- saf yeast or 2 1/2 tsp of bread machine yeast or 1 packet of active dry yeast
How to Make Virginia Light Rolls (Bread Machine)
- 1Place the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but add no more than 2-3 extra Tbsp of flour, as needed, if you think it is necessary.
- 2Line a large baking sheet with parchment paper. When the machine beebs at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2-3 inch cylinder. With a metal dough scraper or a chef's knife, cut the dough into 8 equal portions. Place the rolls in two rows of 8 with their long sides touching. Brush some melted button on tops of the rolls.
- 3Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to small compact cylinder about 4 inches long.
- 4Cover loosely with plastic wrap and let rise at room temperature, away from drafts until doubled in bulk, about 45 minutes.
- 520 minutes before baking, preheat the oven to 375 degrees
- 6Place the baking sheet in the center of the oven and bake for 25-28 minutes, until golden brown. Remove the rolls from the pan and cool on a rack. Serve warm, or cool to room temperature and re-heat.
- 7If you would like directions to make your own "Brown'n'Serve" rolls from this recipe, contact me through the Post Office and I will get them to you.