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Virginia Box Bread

Virginia Box Bread
This recipe for "melt in your mouth" rolls was given to me over 40 years ago when we lived in the South. My family has been known to devour them as soon as they come out of the oven! Dividing the dough into rolls in the pan is a time-saver.
16 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 2 eggs, lightly beaten
  • 5 tablespoons butter, melted and cooled
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the eggs, butter,
  • sugar, salt and 2 cups flour; beat until smooth. Add enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. On a lightly floured surface, roll dough into a
  • 13-in. x 9-in. rectangle. Transfer to a greased 13-in. x 9-in.
  • baking pan. Using a sharp knife, cut dough into 16 squares. Cover
  • and let rise until doubled, about 30 minutes.
  • Bake at 375° for 20 minutes or until golden brown. To serve,
  • separate into rolls. Yield: 16 servings.
© Taste of Home 2013

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Virginia Box Bread (continued)

Nutrition Facts: 1 serving (1 each) equals 140 calories, 4 g fat (2 g saturated fat), 36 mg cholesterol, 192 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013