2 hrs 40 mins
2 hrs 20 mins
D. Todd Miller's Note:
This recipe originated with an elderly Iredell County, NC lady. In Piedmont North Carolina parlance, these are called "light rolls" or "light bread," instead of dinner rolls or biscuits. Delicious by themselves, I especially love to slice these and serve a nice piece of country ham between the halves. A special thanks to my friend Amanda Cole for this recipe!
My Private Note
Units: US | Metric
- 1Mix water, yeast, and sugar together until the sugar is mostly dissolved. Add oil and salt, mix.
- 2Add flour, one cup at a time, until dough pulls away from the side of the mixing bowl and does not stick to your fingers when touched.
- 3Let dough rise, about 1 hour.
- 4Punch down, shape, and place on your baking pan (makes 36 rolls or 2 loaves).
- 5Let dough rise again, about 1 hour.
- 6Brush tops of rolls or loaves with 1 stick of melted butter. Bake in a preheated 350 degree oven until golden brown.
- 7Optional: When rolls are removed from oven, brush with another stick of melted butter.
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Nutritional Facts for Southern "light" Rolls
Serving Size: 1 (46 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 141.8
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 2.1 g
- Cholesterol 6.7 mg
- Sodium 212.7 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.6 g
- Sugars 1.9 g
- Protein 2.2 g