Old Plantation Rolls

Old Plantation Rolls

45 Reviews 5 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    3 h
Recipe by  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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Adjust Servings

Original recipe yields 2 dozen



  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 (45)

Rate This Recipe


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.



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.

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Amount Per Serving (24 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



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