Icebox Rolls
“I remember my mom making these rolls almost every Saturday so they’d be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they’re really not all that difficult to make. And there’s nothing in the stores that can compare to them!” — Jean Fox, Welch, Minnesota
| Servings | Prep Time | Cook Time |
| 36rolls | 30minutes | 15minutes |
| Servings | Prep Time |
| 36rolls | 30minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 package active dry yeast (1/4 oz.)
- 2-1/2 cups water divided
- 1/2 cup shortening
- 2 large eggs beaten
- 1-1/2 teaspoons salt
- 1/2 cup sugar
- 8-1/2 to 9 cups all-purpose flour
- 1/3 cup butter melted
Portions: rolls
Units:
|
Ingredients
Portions: rolls
Units:
|
Instructions
- Dissolve yeast in 1/2 cup warm water (110°-115° F). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining water, eggs, salt, sugar and yeast mixture.
- Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place three balls in each greased muffin cup. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.
Recipe Notes
Nutrition Facts
1 roll: 162 calories, 5g fat (2g saturated fat), 15mg cholesterol, 117mg sodium, 25g carbohydrate (3g sugars, 1g fibre), 4g protein.
