Virginia Box Bread Recipe
Virginia Box Bread Recipe photo by Taste of Home

Virginia Box Bread Recipe

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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.
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add eggs, butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down. On a lightly floured surface, roll dough into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Using a sharp knife, cut dough into 16 pieces. Cover and let rise until doubled, about 30 minutes.
  4. Meanwhile, preheat oven to 375°. Bake 20 minutes or until golden brown. To serve, separate into rolls. Yield: 16 servings.
Originally published as Virginia Box Bread in Reminisce January/February 1995, p53

Nutritional 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.

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Reviewed Nov. 29, 2009

Excellent!!

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