Virginia Box Bread (mailto:[EMAIL PROTECTED]) This recipe for "melt in your mouth" Dividing the dough into rolls in the pan is a time-saver. SERVINGS 16 CATEGORY Breads METHOD Baked PREP 20 min. COOK 20 min. TOTAL 40 min. INGREDIENTS 1 package (1/4 ounce) active dry yeast 2/3 cup warm water (110° to 115°) 2 eggs, beaten 2 tablespoons sugar 1 teaspoon salt 5 tablespoons butter, melted and cooled 3-1/4 to 3-3/4 cups all-purpose flour In a large mixing bowl, dissolve yeast in water. Add the eggs, sugar, salt, butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. 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. Punch dough down. On a lightly floured surface, roll dough into a 13-in. x 9-in. rectangle. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Using a sharp knife, cut dough into 16 even squares. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes or until golden brown. To serve, separate into rolls. Yield: 16 servings.
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