Virginia Clise Bread

Virginia Clise Bread

20 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    3 h
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 it into rolls.”

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Adjust Servings

Original recipe yields 40 rolls



  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.

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Reviews (20)

Rate This Recipe
Kristie B

Kristie B

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.



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.

Kim T.

Kim T.

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!

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Amount Per Serving (40 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 46 g
  • 15%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 119 mg
  • 5%

Based on a 2,000 calorie diet



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