Virginia Clise Bread Food

VIRGINIA CLISE BREAD

Virginia Clise Bread image

These are by far the best rolls I've ever had! My neighbor's mom makes these and passed the recipe along. They are scrumptious! This recipe makes a lot of rolls. You can freeze the dough after forming it into rolls.

Provided by Tammy M Curry

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h

Yield 40

Number Of Ingredients 6

Ingredients

3 (.25 ounce) packages active dry yeast
½ cup sugar
6 cups warm water
1 cup shortening, melted
2 teaspoons salt
5 pounds all-purpose flour

Steps:

In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 46 g, Fat 5.7 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 1.4 g, Sodium 118.7 mg, Sugar 2.7 g

VIRGINIA SPOON BREAD

Virginia Spoon Bread image

Make and share this Virginia Spoon Bread recipe from Food.com.

Provided by tranch

Categories Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cornmeal
1/4 cup grits, uncooked
2 1/2 cups water
4 tablespoons butter
1 cup heavy cream
1 teaspoon salt
3 eggs, separate out yolks

Steps:

Preheat oven to 375° and grease a 8x8x2-inch baking pan.
Stir cornmeal and grits into water very slowly over low heat until the mixture is thick and smooth.
Stir frequently, it will take about 30 minutes.
Beat in the butter, cream and salt, then the egg yolks.
Whip egg whites until soft peaks form and fold into cornmeal.
Pour into prepared pan and bake for 30 minutes, or until puffed and lightly browned.
•Serving Ideas : Serve immediately with lots of butter.

Nutrition Facts : Calories 338.1, Fat 25.6, SaturatedFat 14.9, Cholesterol 167.7, Sodium 515.9, Carbohydrate 22.1, Fiber 1.8, Sugar 0.3, Protein 6.2

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