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!!
Ingredients
- 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
Instructions
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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.
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Mix milk, butter, other half of the sugar, salt and yeast mixture.
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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®
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Continue adding flour, 1/4 cup at a time until the dough becomes smooth and a ball forms.
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Dough will be a bit sticky.
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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.
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Press dough down and then pinch off palm sized pieces and fold a few times until it turns into a ball.
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Place on a greased baking sheet, placing the folded bottoms down.
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Cover with a clean towel and let rise at room temperature for 20-25 minutes.
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Preheat oven to 350 degrees.
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Bake the rolls for 20-25 minutes or until golden brown.
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Brush the baked rolls with melted butter and serve.
