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Old Plantation Rolls |
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Serves: 24 Print this RecipeMrs. William Edwin Baker - Colorado Springs, Colorado Bake-Off® Contest 1, 1949 The first Bake-Off® Contest, in 1949, was called Pillsbury's Grand National Recipe and Baking Contest. It was launched by First Lady Eleanor Roosevelt. These no-knead rolls from almost fifty years ago continue to be a natural for today's busy cooks. 5 to 6 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 package active dry yeast 1 cup water 1 cup milk 1/2 cup shortening 1 egg 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 135mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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