Recipe lifted from Heavenly Recipes: the 90th Anniversary Celebration Cookbook, First Baptist Church, Kingsport, 1985


2 cups milk (480ml)
1/2 cup shortening (113g suet)
1/2 cup sugar (85g)
1 package dry yeast (I’ve found this to be comparable between the US and the UK)
About 5 cups flour (625g)
3 teaspoons baking powder
1 1/2 teaspoon salt
1/2 teaspoon baking soda (sodium bicarbonate)

In a saucepan heat together milk, shortening, and sugar until shortening melts. Pour into a large bowl and cool until lukewarm. Add yeast and 3 cups (375g) flour and beat with a mixer until just combined. Set aside to rise until double, 45-60 minutes. Stir down.

Add salt, soda, and baking powder, stirring well. Add more flour, about 2 cups (250g) a little at a time (the less the better). Turn out onto floured board or floured waxed paper and knead only slightly, until dough is a smooth ball. Put into a greased bowl and turn dough over to be greased on all sides. Cover with wet dish towel and store in refrigerator. (Best if used in 3-4 days.)

Roll dough as desired and bake at 425*F / 220*C / gas mark 7, until lightly browned, 7-10 minutes. Top tip: do not attempt to bake rolls “Sister Schubert style” as rolls will not properly bake. Instead, space rolls on baking sheet as you would cookies.

Rolls may be formed, cut, and frozen for up to a week.

Makes about 30 individual rolls.