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My review
Old Plantation Rolls
GRANNYROB
"This can't fail recipe is very easy to make. They are the only rolls I make anymore. Everyone wants the recipe."
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Ingredients
3 h servings 159 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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- 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.
- Pour milk into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
- 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.
- 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).
- Bake in preheated oven for 15 to 20 minutes, until golden.
Nutrition Facts
Per Serving: 159 calories; 5 g fat; 24.6 g carbohydrates; 3.7 g protein; 9 mg cholesterol; 195 mg sodium. Full nutrition
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Reviews
Read all reviews 4656 Ratings
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Most helpful positive review
8/6/2006
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 ro...
Most helpful critical review
7/19/2011
I cut this recipe in half. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the slightly-cooled scalded milk and sugar for ten minutes, then added the cooled water, shor...
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8/6/2006
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 ro...
11/24/2005
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.
2/6/2001
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.
11/17/2002
Wonderful rolls! I've made this recipe twice now and each time the rolls came out just great. I had to use a bit more flour but I really think that had to do with the weather on the days I made...
7/19/2011
I cut this recipe in half. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the slightly-cooled scalded milk and sugar for ten minutes, then added the cooled water, shor...
1/9/2001
I LOVE the old home style taste! I have been searching for a good old fashioned roll and have finally found it! I will be making these forever!!!!
12/13/2006
I loved these rolls. I have made many different recipes and this one works out best. I use almost 1 1/4 cup less flour though. I found it got to flaky if I added all the flour. Thanks for th...
12/21/2002
I've been looking for a really good roll recipe and I found it. The first time I made them they turned out great. My family loved them, but we're used to a little bigger roll. The second time...
11/24/2006
Very, very good! I made them for a Thanksgiving celebration with friends and everyone raved over them. If they were a touch sweeter, they'd be everything I ever dreamed of in a roll. I divided m...