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Ice Box Rolls Recipe

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This recipe for Ice Box Rolls, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Bumpass
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. boiling water
1/2 c. shortening
1 (1/4 oz.) envelope active dry yeast
1/2 c. warm water (100-110 degrees)
1 tsp. sugar
2 large eggs
1/2 c. sugar
1 tsp salt
5 c. bread flour
1/4 to 1/2 c. butter, melted

Directions:
Directions:
Pour 1 c. boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 mins. or until completely cooled. Stir together yeast, 1/2 c. warm water, and 1 tsp. suger in a glass measuring cup; let stand 5 mins. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 c. sugar and 1 tsp. salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended. Cover and chill dough 12 hours or up to 5 days.

Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2-1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets. Cover and let rise in a warm place (85), free from drafts, 1-1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter. Bake at 400 for about 15 minutes or until golden brown. Brush again with melted butter, if desired.

Number Of Servings:
Number Of Servings:
3-4 dozen
Preparation Time:
Preparation Time:
1 hour

 

 

 

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