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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
active dry yeast
5 1/2 cups
all-purpose flour, divided
1 1/2 teaspoons
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 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.
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.
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.
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 the recipe!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Plantation Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 45
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make simple French bread dinner rolls from scratch.
Super-easy rolls just like the ones the cafeteria ladies gave out!
See how to make rosemary pull-apart rolls from scratch.