I have had numerous requests for this recipe. All Down East ( Eastern Carteret County NC) women have a recipe for light rolls. My daddy called em Light Bread Biscuits… it’s the same thing… no difference and all the recipes are just a wee bit different…. I did not do a step by step photo shoot for this one, promise next time I will and I will revise the post. I just wanted to get it written down for a few local friends, and of course, all of y’all !!
These are a part of what makes us who we are… happy, thick brogue’d talking biscuits eaters hehehehe!!
- 1/2 cup lukewarm water
- 2 cups warm milk 100-110 degrees
- 3 Tbsp butter ( softened )
- 2 Tbsp sugar divided
- 1 Tbsp salt
- 2 1/2 Tbsp yeast dry active
- 6-7 cups of all purpose flour
- melted butter
Add yeast into warm water with 1 Tablespoon of the sugar. Stir to combine and allow to sit for 6-8 minutes or until foamy on top.
Mix milk, butter, other half of the sugar, salt and yeast mixture.
Add 5 cups of flour and mix until dough forms with the paddle attachment on a stand mixer or by hand, I use my kitchenaid®
Continue adding flour, 1/4 cup at a time until the dough becomes smooth and a ball forms.
Dough will be a bit sticky.
Rub a large bowl with veggie oil and place dough in the bowl. Cover and allow to rise until double in size (40 minutes or so depending on room temperature)
- NOTE: I turn the oven on 170 degrees and place the bowl near the stove, but you do not have to if your home is warm.
Press dough down and then pinch off palm sized pieces and fold a few times until it turns into a ball.
Place on a greased baking sheet, placing the folded bottoms down.
Cover with a clean towel and let rise at room temperature for 20-25 minutes.
Preheat oven to 350 degrees.
Bake the rolls for 20-25 minutes or until golden brown.
Brush the baked rolls with melted butter and serve.