Yesterday afternoon I got a hankering for dinner rolls, fresh, warm yeasty rolls. I wanted an easy dinner rolls recipe so 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 only 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.1