Old Plantation Rolls Recipe - Allrecipes.com
Old Plantation Rolls Recipe
  • READY IN 3 hr

Old Plantation Rolls

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"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 Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    3 hrs


  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 More Reviews

Most Helpful Positive Review
Aug 06, 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 rolls. Pop the frozen rolls in the oven for a few minutes, and they taste fresh baked! This recipe is a definite keeper.

Most Helpful Critical Review
Jul 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, shortening, egg, and then gradually added the dry ingredients. I did need just bit more flour than the recipe stated to get it to form into a ball and jump on the bread hook, almost another full cup. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more. I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 12 minutes was just right. I ate one right out of the oven and I have to say, I'm not a fan so far. This is not my favorite roll recipe. It was a slow riser and kind of a cranky dough to work with. The rolls have a consistancy of beer bread, which is fine and dandy if that's what you're making, but that's not what I was expecting. Plus, there's almost NO flavor in these rolls at all, aside from salt. I think if I'd used melted butter instead of shortening, I think the outcome would be more favorable. Even brushing them with butter didn't make much of a change. I'm really disappointed. I'm sure these rolls were fabulous for others but not for me. It was just okay.


55 Ratings

Nov 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.

Apr 11, 2003

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.

Apr 11, 2003

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 them. Really a keeper.

Mar 28, 2003

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!!!!

Dec 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 the recipe!

Apr 11, 2003

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 around I made 16 instead of the 24 and substituted a little whole wheat flour. They turned out even better.


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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