Virginia Clise Bread

Virginia Clise Bread

19 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    3 h
SAXYBONE
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 40 rolls

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.

Share It

Reviews (19)

Rate This Recipe
Kristie B
24

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.

mommy2ash
16

mommy2ash

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.
16

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!

More Reviews

Similar Recipes

French Bread
(787)

French Bread

Batter White Bread
(89)

Batter White Bread

Bread in a Bag
(46)

Bread in a Bag

Simple White Bread
(42)

Simple White Bread

Farmer's Bread
(33)

Farmer's Bread

Hard Do Bread
(31)

Hard Do Bread

Nutrition

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

Top

<

previous recipe:

French Bread

>

next recipe:

Farmer's Bread