Old Plantation Rolls

Old Plantation Rolls

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55 people made this

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


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

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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