Southern Yeast Rolls

Heat milk gently in a small saucepan until it reaches a rolling boil, then take the saucepan off the heat source. Combine milk mixture with shortening and sugar; stir until they have fully incorporated. Add cold water and let the mixture cool down to a lukewarm temperature.

Transfer milk mixture into a large mixing container. Add egg and yeast; mix everything together thoroughly. Incorporate 3 cups of flour into the mixture, allowing it to rest for 20 minutes.

Sift in baking powder, baking soda, salt, and the remaining 1 cup of flour. Gradually add the remaining flour to the mixture, stirring well after each addition. When the dough comes together and forms a cohesive mass, turn it out onto a lightly dusted surface and knead until smooth and elastic, taking about 8 minutes to achieve this.

Lightly grease a large bowl with oil, then place the dough inside. Turn the dough to coat it evenly with oil and cover it with a damp cloth. Allow the dough to rise in a warm environment until it has doubled in size, approximately 1 hour.

Divide the dough into 12 equal portions. Divide each portion in half and shape them into 24 individual rolls. Arrange the rolls in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and allow them to rise until they have doubled in size, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake the rolls in the preheated oven until they turn golden brown, taking 15 to 20 minutes.