Enids Ice Box Rolls Recipes

ICEBOX ROLLS

Steps:

• Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) 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 3 balls in each cup of 3 greased muffin tins. 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.

ENID'S ICE BOX ROLLS

Steps:

• Dissolve yeast in 1/4 cup warm water (100-110 degrees).
• Beat 3 eggs together. Add sugar, salt and melted butter to the eggs. Stir this mixture into the yeast mixture from previous step. Add 1 cup warm water. Stir.
• Mix in flour. Mix and beat the dough well. You can use the dough hook on your mixer or just stir all together by hand. We make the dough the night before. Just cover the bowl with plastic wrap and refrigerate. No kneading required.
• Take what you need of the dough, shape it, let rise for 1 1/2 hours or until doubled in size. Bake at 375°F until browned. Time will vary depending on the type of product you choose to make. Easy and good!

ICEBOX DINNER ROLLS

Steps:

• Combine shortening, sugar, and 1 cup of the water in a medium saucepan. Put over LOW heat, just until shortening and sugar are dissolved. Remove from stove, and allow to cool to at least 110 degrees.
• Combine second cup of water - heated to about 110 degrees - with yeast in a small bowl, and stir until dissolved. NOTE: DO NOT overheat water, as then the rolls will not rise.
• Combine flour and salt in medium bowl.
• In a large bowl, beat eggs slightly, then add cooled shortening mixture, yeast mixture, and flour mixture, beating well after each addition. NOTE: Dough will be very "sticky". Do NOT add more flour. Cover bowl tightly and set into refrigerator overnight. Take out rolls as needed - but dough may be stored in refrigerator for 2 weeks.
• When ready to bake rolls, spray muffin tins with cooking oil. Take dough out of refrigerator. Flour your hands, and make small balls of dough by rolling in your hands. Balls should be about 1 inch in diameter or slightly larger. Place 3 balls of dough into each muffin tin space. Then cover entire pan with a lightweight dish towel, and place in a warm place for 1 hour to rise. NOTE: You can turn on oven at 200 degrees for about 2 minutes. Then, turn off, and keep door closed with oven light on. Then place covered roll pans into oven for 1 hour.
• Remove risen rolls from oven. Turn oven to 350, and when at temperature, bake rolls for about 15 minutes, or until golden brown. NOTE: Some oven's heat is not regulated, so check temperature with oven thermometer.
• When rolls are done, take out of muffin tins and place on baking rack to cool. Brush tops with melted butter or margarine. Serve immediately, or freeze until needed.
• These can be stored in ziploc bags and frozen, but be SURE that rolls have cooled completely before placing in bags. When ready to serve frozen rolls, let them come to room temperature, and then microwave to warm up.

ICEBOX POTATO ROLLS

Steps:

• Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly., In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky)., Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight., Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter., Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.

REFRIGERATOR ROLLS / ICEBOX ROLLS

Steps:

• Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
• Let stand 30 minutes or until 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 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°F), 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.
• Brush again with melted butter, if desired.