Yesterday afternoon I got a hankering for dinner rolls, fresh, warm yeasty rolls. I looked through The Bread Lover’s Bread Machine Cookbook and found a recipe for Virginia Light Rolls, which I first made back in 2012 and have made multiple times since then. I’m usually making them for big family dinners but last night there was two of us for dinner. I decided to try her “brown and serve” option for half the dough, in which you put the rolls in a cake pan and bake them at 300 F for 15-20 minutes, then refrigerate or freeze. Later you bake them again at 375 for 10-14 minutes. The fresh rolls last night were fantastic, just what I wanted. I’ll report back on the brown and serve rolls another day.
You could, of course, make these by hand but yesterday I used the dough cycle on the bread machine for the first part.
There are lots of ways to shape rolls. After I cut the dough into 16 portions, I mostly made balls of them, tucking the ends under until there was a smooth top. But some I left in the squares that came about when I cut up the dough. And a few I made into snails, rolling the dough portion into an 8″ rope and then winding up.
These were excellent with cheeseburger soup.