Old Plantation Rolls

    (55)
    3 hours

    This can't fail recipe is very easy to make. They are the only rolls I make anymore. Everyone wants the recipe.


    55 people made this

    Ingredients
    Makes: 24 

    • 235 ml milk
    • 50 g white sugar
    • 100 g shortening
    • 235 ml cold water
    • 1 egg
    • 8 g active dry yeast
    • 690 g all-purpose flour, divided
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 1/2 teaspoons salt

    Directions
    Prep:40min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:3hr 

    1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
    2. Pour milk into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
    3. Sift in baking powder, baking soda, salt and 1 cup flour. Stir in the remaining flour, 1/2 cup 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, about 8 minutes. 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.
    4. Divide the dough into twelve equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13 inch baking pans or 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).
    5. Bake in preheated oven for 15 to 20 minutes, until golden.
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    Reviews and ratings
    Global ratings:
    (55)

    Reviews in English (45)

    by
    43

    These are extremely tasty. I made them with butter instead of shortening (therefore getting rid of trans-fats) and they were excellent. I made the whole recipe, and then froze the left-over rolls. Pop the frozen rolls in the oven for a few minutes, and they taste fresh baked! This recipe is a definite keeper.  -  06 Aug 2006  (Review from Allrecipes US | Canada)

    by
    31

    I have won blue ribbons for my yeast breads and have never made anything that even came close to as good as these turned out.  -  24 Nov 2005  (Review from Allrecipes US | Canada)

    by
    18

    My whole family loved these rolls. I used a smaller pan though and tried putting some in muffin tins. They worked nicely too, but I should have used bigger pieces of dough in them.  -  06 Feb 2001  (Review from Allrecipes US | Canada)

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