Old Plantation Rolls Recipes

Steps:

• 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.
• Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
• 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.
• Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan 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).
• Bake in the preheated oven until golden, 15 to 20 minutes.

Steps:

• Grease 24 muffin cups. In large bowl, combine 3 cups flour, sugar, baking powder, salt, baking soda and yeast blend well In small saucepan, heat water, milk and shortening until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 2 to 3 cups flour to form a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.Punch down dough several times to remove all air bubbles.* On well-floured surface, toss dough until no longer sticky. Divide dough into 24 equal pieces shape into balls.** Place 1 ball in each greased muffin cup. With scissors or sharp knife, make X-shaped cut in each ball, forming 4 equal pieces. Cover let rise in warm place until light and doubled in size, 35 to 45 minutes.Heat oven to 400°F. Uncover dough. Bake 13 to 15 minutes or until golden brown. Remove from pans immediately.TIPS:* Rolls can be prepared to this point, covered and refrigerated overnight. Increase second rise time to 1 1/4 hours.**For a more traditional cloverleaf shape, divide dough into 72 pieces shape into balls. Place 3 balls in each greased muffin cup. Cover let rise in warm place until light and doubled in size, 35 to 45 minutes. Bake as directed above.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 160 Protein 4g Carbohydrate 25g Fat 5g Sodium 135mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 350. Grease a large baking dish; set aside.
• In a large bowl, combine flour and salt. Cut shortening in until mixture looks like course crumbs. Add water, and stir just until combined. Use your hands to press dough together until it forms a ball.
• Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled fairly thinly, like you would dough for cinnamon rolls. Spread butter evenly over the top, then sprinkle with 1/4 cup sugar and nutmeg. Roll up tightly, and pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish.
• In a saucepan, heat 2/3 cup sugar, milk, and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.
• *Note: These rolls can also be made without the milk sauce if you'd like, with a little milk or cream being poured over individual servings instead.