Virginia Light Rolls 

made by Jen H for the Fall Social

Makes 16 dinner rolls
For 1 1/2- or 2- pound-loaf machines

1 cup plus 1 tablespoon milk
3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing

Place all the ingredients in the pan according to the order in the manufacturer’s
instructions. Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper. When the machine beeps at the end of
the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured
surface. Roll the dough into a large circle, 1/4 - 1/2 inch thick. Lightly spread with
butter. Cut the dough into 16 pie-shaped pieces. Roll each piece up, large end to small,
and place on the baking sheet.

Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk,
about 45 minutes.

Twenty minutes before baking, preheat the oven to 375°F.

Place the baking sheet in the center of the oven and bake for 20 minutes, or until golden
brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room
temperature and reheat.

To make cinnamon rolls:
After the breadmaker beeps, pull the dough out and onto a floured surface. Roll it out
into a large rectangle. Spread butter all over it, then sprinkle with cinnamon sugar. Roll
up along the long side so you have a long narrow tube.

Slice with floss or a pastry scraper. Place in a greased rectangular pan. Cover with a
clean towel and let rise until doubled in bulk, about 45 minutes.

Twenty minutes before baking, preheat the oven to 375°F.

Place the baking sheet in the center of the oven and bake for 20 minutes, or until golden
brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room
temperature and reheat.