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
Provided by Taste of Home
Time 45m
Yield 36 rolls.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S ICEBOX ROLLS
The aroma of these homemade rolls baking really made my mouth water. Hot out of the oven with some melted butter, these are going to be a hit with your friends and family. I love the option to make the dough ahead of time - I'm always looking to save a bit of time at a holiday dinner. These are easy to make and wonderfully...
Provided by Janice Bartholome
Categories Other Breads
Time 1h
Number Of Ingredients 8
Steps:
- 1. Dissolve yeast in warm water. Follow directions on yeast package.
- 2. Cream sugar and shortening together.
- 3. Add HOT water to sugar/shortening mix and allow to cool. If your water is too hot, it will kill the yeast when you add it in the next step.
- 4. Add the dissolved yeast (with the water) and the eggs, and whisk lightly.
- 5. Add 4 cups of flour and the salt, and stir into liquid. Add more flour if the dough is sticky. I usually end up adding at least another cup of flour, sometimes two or three, at this point. The dough will be a little tacky, but shouldn't be very sticky. It should be just past the "sticky" stage and feel a little bit "elastic."
- 6. Put the dough into a large greased bowl, cover with plastic wrap (pressed right onto the dough), and refrigerate until needed. The dough can be left in the fridge at this stage for as much as 2 or 3 days --just be sure it's not exposed to the air.
- 7. Several hours before you want to bake the rolls, take the dough out of the fridge. Punch it down (it will have risen some in the refrigerator), and let it rise double.
- 8. Punch the dough down again, flour a bread board generously, place the dough on the board and sprinkle lightly with flour. Fold the edges into the middle and knead with the heels of your hands for several minutes until it begins to feel "elastic." Start rolling it out with a floured rolling pin (or use a "stocking" on your rolling pin). Fold the edges in again, and repeat the kneading process.
- 9. Pinch off about 1/4 of the dough to work with, and set the rest aside. Start rolling the dough out with your floured rolling pin. Keep turning the dough over and around as you roll it. It will be very elastic and resist flattening. Add flour to your board as needed to keep dough from sticking to the board or rolling pin.
- 10. When the dough is about 1 inch thick, cut out circles with a biscuit cutter and lay them on an ungreased baking sheet, just touching. (This way, as they rise and bake, they will "merge" and the inside edges will be soft and high.)
- 11. Repeat steps 10 & 11 three more times until all the dough has been cut. Scraps can be gathered together, kneaded a little more and re-rolled to make more rolls.
- 12. Cover the rolls with lightweight cloths, like cotton dish towels, and allow them to "rest" on the baking sheets and rise before baking. The time for this varies according to how warm the room is. In a warm kitchen, they may rise double and be ready to bake in 15 minutes. If they're sitting on the table in a cool dining room, it could take an hour. When you see that they've risen some, but they're not rising anymore, bake them.
- 13. Bake at 350 degrees for 15-20 minutes, but time will vary with different ovens. Take them out when the tops are getting golden-brown.
- 14. Brush the rolls with melted butter while they are still hot.
- 15. I often make these rolls far ahead of time and bake them right to the point where they are just about to start browning. I put them in the freezer on sheets until they freeze and then put them into freezer bags. When I'm ready to serve them, I take them out frozen, put them into a 350-degree oven and bake them until the tops are golden brown. They taste even better than when I make them all in one day. Freezing seems to enhance the "yeasty" flavor.
MOM'S ROLLS
I grew up on these. Now I make them for my kids. The time it takes to make these are worth it. The recipe can easily be halved for 12 rolls. You would still use 1 egg though.
Provided by Chef on the coast
Categories Low Cholesterol
Time 2h10m
Yield 24 rolls, 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve sugar and salt in water.
- Add yeast. Let rest 10 minutes.
- Add egg and oil.
- Add flour. Make a smooth but elastic dough.
- Let rise until double (about an hour).
- Shape into rolls.
- Let rise 30 minutes.
- Bake at 400 degrees for 10-12 minutes.
- Brush tops with butter.
Nutrition Facts : Calories 352.5, Fat 10.2, SaturatedFat 1.4, Cholesterol 15.5, Sodium 397, Carbohydrate 56.9, Fiber 2.2, Sugar 8.5, Protein 7.8
REFRIGERATOR ROLLS / ICEBOX ROLLS
Southern Living magazine April 2004 The beauty of these rolls is you don't have to bake them all the same day. Simply make the dough, and keep it tightly covered in the refrigerator for up to five days. Pinch off the amount you need, and save the rest for later. Southern Living Magazine Senior Writer Donna Florio says "They're like little pillows from heaven". Makes 3 to 4 doz. Prep: 15 min; Cook; 5 min.; Stand; 35 min.; Chill; 12 hours; Rise; 1 hr., 30 min.; Bake; 15 min. per batch This version has been updated per Southern Livings Web site.
Provided by luvmybge
Categories Yeast Breads
Time 12h15m
Yield 36-48 rolls
Number Of Ingredients 10
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.
ICEBOX ROLLS
This versatile dough can be baked right away or kept in the refrigerator up to one week before baking. I have used this dough for everything from dinner rolls to hamburger buns.
Provided by Donna Matthews
Categories Yeast Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, dissolve sugar in warm water.
- Sprinkle yeast into water.
- Allow to stand until yeast is dissolved and begins to bubble (or proof).
- Add oil, poppy seeds (if using) and 3 1/2 cups of the flour.
- Stir with a wooden spoon until all ingredients are well mixed.
- At this point, the mixture will be the consistency of a mash.
- Continue to add flour in batches until mixture becomes too stiff to easily stir.
- Turn out mixture onto a floured surface and knead for about 10 minutes, adding more flour as needed to keep dough from sticking to surface or hands.
- When dough is "ready", it should be smooth, supple and stretchy.
- Grease a medium bowl.
- Form dough into a ball.
- Place in greased bowl, turning to coat ball on all sides.
- Cover bowl with a clean dish towel and put in a warm, draft-free place to rise until doubled in size (about 1 hour).
- I like to place my bowl in the oven with just the light on.
- When doubled, punch dough down and slap it around to get out all the air bubbles.
- At this point, dough can be refrigerated for future use or divided and formed into the desired shape (ie. dinner rolls, cloverleaf rolls, hamburger buns, etc.).
- Once formed, place on ungreased cookie sheet, cover again and allow dough to rise until doubled again which will take about 1/2 hour (longer if dough was refrigerated).
- Preheat oven to 350°F.
- Bake for 8 to 12 minutes or until lightly browned. The larger the roll, the longer it will take to bake it.
MOM'S YEAST ROLLS
This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Provided by Kathy
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 36
Number Of Ingredients 8
Steps:
- Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
- Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
- Punch down and let rise 30 more minutes or until doubles.
- Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 16.6 g, Cholesterol 10.3 mg, Fat 3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 163.4 mg, Sugar 2 g
FROSTED CINNAMON ICEBOX ROLLS
This recipe is wonderful because you can prepare the rolls the night before and bake them in the morning. My mom's friend Inge shared this with our family over 30 years ago and it is still a family favorite. Enjoy!
Provided by Acerast
Categories Yeast Breads
Time 14h35m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
- In a mixing bowl, dissolve yeast in warm water.
- Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
- Beat until smooth.
- Mix in enough remaining flour to make a dough easy enough to handle.
- Turn dough out onto a floured board; knead 8-10 minutes.
- Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
- Grease two 9x13x2-inch pans.
- Punch down dough and divide into two equal portions.
- On a lightly floured surface roll one half into a 12"x10" rectangle.
- Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
- In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
- Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
- Roll up jelly-roll style, beginning at the wider side.
- Pinch edges of the dough to seal in the filling.
- Carefully cut the roll into 12 equal slices.
- Place the slices in one of the prepared pans.
- Repeat the process with the other portion of the dough.
- Wrap both pans in aluminum foil.
- Refrigerate at least 12 hours but no longer than 48.
- (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
- Heat oven to 350°F
- Remove foil from pans and bake for 30-35 minutes.
- For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
- Spread over rolls while warm.
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ICEBOX DINNER ROLLS RECIPE | MYRECIPES
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- Pour boiling water over shortening and next 2 ingredients in bowl of a heavy-duty electric stand mixer, and stir until shortening melts and sugar and salt are completely dissolved. Let stand 10 minutes or until about 110°.
- Meanwhile, combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
- Add yeast mixture and egg to shortening mixture; beat at low speed until combined. Gradually add flour, beating at low speed 2 to 3 minutes or until flour is blended and dough is soft and smooth.
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