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Old Plantation Rolls

Rated as 4.65 out of 5 Stars
4

"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
Original recipe yields 24 servings (2 dozen)

Directions

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  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.

Nutrition Facts


Per Serving: 159 calories; 5 24.6 3.7 9 195 Full nutrition

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Reviews

Read all reviews 51
  1. 62 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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.

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.

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...

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...

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!!!!

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...

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...

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...