Virginia Clise Bread

Virginia Clise Bread

20
SAXYBONE 7

"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."

Ingredients

3 h servings 263 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 46g
  • 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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Directions

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  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
  1. 23 Ratings

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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 ...

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 wo...

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 ris...