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Icebox Rolls Recipe

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

Treva Jackson
Added: Monday, August 28, 2006


1 cup water
1/2 cup shortening
1 (1/4 oz.) envelope active dry yeast
1/2 cup warm water (100 - 110 degrees)
1 teaspoon sugar
2 large eggs
1/2 cup sugar
1 teaspoon salt
5 cups bread flour
1/4 to 1/2 melted butter

Bring 1 cup water and 1/2 cup shortening to a boil in a small saucepan over high heat, boil 5 minutes. Remove from heat, and let stand 30 minutes or until mixture is completely cooled.

Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes.

Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and 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 foured surace, and roll to 1/4" thickness. Cut with a lightly floured 2 1/2 inch 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 warm place, free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.

Bake at 400 for 15 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
3 dozen




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