"This can't fail recipe is very easy to make. They are the only rolls I make anymore. Everyone wants the recipe." — GRANNYROB
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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!
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 mine into 18 portions (because someone said that 24 were very small) and they ended up being bigger than I anticipated. Next time I'll make 24 like the recipe says.
* 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: 159
** Calories from Fat: 45
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