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    You are in: Home / Recipes / Southern "light" Rolls Recipe
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    Southern "light" Rolls

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    20 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!

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    Ingredients:

    Serves: 36

    Yield:

    rolls

    Units: US | Metric

    • 2 cups warm water (about 105-112 degrees F)
    • 1 (1/4 ounce) package yeast
    • 1/3 cup sugar
    • 2/3 cup vegetable oil
    • 1 tablespoon salt
    • 6 cups bread flour (estimated)
    • 1/2 cup butter (melted)
    • 1/2 cup butter (melted) (optional)

    Directions:

    1. 1
      Mix water, yeast, and sugar together until the sugar is mostly dissolved. Add oil and salt, mix.
    2. 2
      Add 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.
    3. 3
      Let dough rise, about 1 hour.
    4. 4
      Punch down, shape, and place on your baking pan (makes 36 rolls or 2 loaves).
    5. 5
      Let dough rise again, about 1 hour.
    6. 6
      Brush tops of rolls or loaves with 1 stick of melted butter. Bake in a preheated 350 degree oven until golden brown.
    7. 7
      Optional: 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
    43%
    Total Fat 6.8 g
    10%
    Saturated Fat 2.1 g
    10%
    Cholesterol 6.7 mg
    2%
    Sodium 212.7 mg
    8%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.9 g
    7%
    Protein 2.2 g
    4%

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