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.
Virginia Light Dinner Rolls
- 1 cup plus 1 Tablespoon milk
- 3 tablespoons honey
- 2 large eggs
- 6 Tablespoons butter, cut into pieces
- 4 1/4 cups all-purpose flour
- 2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
- 4 Tablespoons melted butter for brushing on top
- Place all the ingredients except the melted butter and set your machine for the dough cycle.
- When the dough is ready, divide it into 16 equal portions.
- Shape each roll however you’d like, then put on a pan, brush with melted butter, cover and let rise for 45 minutes or so.
- Preheat the oven to 375F.
- Bake in the middle of the oven for 25 – 28 minutes. Remove the rolls from the pan and cool on a rack.
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.
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