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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ice Box Rolls Recipe

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This recipe for Ice Box Rolls is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup of Crisco
1/2 cup sugar
2 teaspoons of salt
1 cup boiling water
2 packages of dry yeast
1 cup of warm tap water
2 beaten eggs
6 cups flour
Directions:
Directions:
Put Crisco, sugar, salt and boiling water in a mixing bowl.

Using a 2 cup glass Pyrex measuring cup, put 2 packages of dry yeast and two teaspoons of sugar in 1 cup of very warm tap water, cover and let rise to top. After rising to top put in mixing bowl with Crisco mixture. Stir. Add beaten eggs and mix well. Then add flour 1 cup at a time. Put in large glass bowl and cover. Put in refrigerator over night or for a least 4 hours.

When ready to bake take out and make into little balls. Melt butter in a bowl. Take each ball and mash flat and dip in butter and then fold over and put in a 9X13 pan. After each pan is full, about 15 to each pan, cover and let rise about 2 hours at room temperature.

If you would like to freeze your rolls after you make them, cover with foil and freeze up to 2 weeks.

Preheat oven to 425 degrees and bake 20 minutes.
Number Of Servings:
Number Of Servings:
3 dozen rolls
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you freeze rolls take out about 3 hours before you need to cook to let them rise.

You don't have to make them all at one time. Just keep the dough in the refrigerator until you need to make a pan full.

 

 

 

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