Southern "light" Rolls

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!

• Ready In: 2 hrs 40 mins
• Serves: 36
• Yields: 36 rolls

Ingredients

• 2  cups warm water (about 105-112 degrees F)
• 1 (1/4ounce) 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. Mix water, yeast, and sugar together until the sugar is mostly dissolved. Add oil and salt, mix.
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. Let dough rise, about 1 hour.
4. Punch down, shape, and place on your baking pan (makes 36 rolls or 2 loaves).
5. Let dough rise again, about 1 hour.
6. Brush tops of rolls or loaves with 1 stick of melted butter. Bake in a preheated 350 degree oven until golden brown.
7. Optional: When rolls are removed from oven, brush with another stick of melted butter.