Old-Fashioned Southern Rolls

Recipe View Warm the milk in a small saucepan over low heat until it just begins to bubble around the edges. Remove from heat and stir in the shortening and sugar until completely melted and dissolved. Add the cold water to the mixture to cool it down to lukewarm. (Approximately 5 minutes)

Recipe View Pour the lukewarm milk mixture into a large mixing bowl. Add the egg and active dry yeast, mixing well to combine. Gradually beat in 3 cups of all-purpose flour. Cover the bowl and let the mixture stand in a warm place for 20 minutes to allow the yeast to activate.

Recipe View In a separate bowl, sift together the baking powder, baking soda, salt, and 1 cup of flour. Add this dry mixture to the wet ingredients. Stir to combine. Gradually add the remaining flour, 1/2 cup at a time, beating well after each addition until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. (Approximately 35 minutes)

Recipe View Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in volume, about 1 hour.

Recipe View Preheat oven to 350 degrees F (175 degrees C). Divide the dough into 24 equal pieces. Shape each piece into a round roll. Place the rolls in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let them rise until doubled in volume, about 40 minutes.

Recipe View Bake in the preheated oven for 15 to 20 minutes, or until the rolls are golden brown. Let cool slightly before serving. (Approximately 20 minutes)