Old Plantation Rolls

Ingredients

• 2 teaspoons active yeast dry
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1  eggs 
• 5.5 cups flour all-purpose divided
• 1 cup milk 
• 1.5 teaspoons salt 
• 0.5 cup shortening 
• 1 cup water cold
• 0.3 cup sugar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• baking pan

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat.
2. Mix in the shortening and sugar; stir until melted.
3. Add cold water and let cool until lukewarm.
4. Pour milk into a large bowl.
5. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
6. 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.
7. Divide the dough into twelve equal pieces. Divide each piece in half and form into 24 rolls.
8. Place the rounds in a lightly greased 9x13 inch baking pans 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).
9. Bake in preheated oven for 15 to 20 minutes, until golden.