Icebox Rolls Recipe
I remember my mom making these rolls most 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 them! Of course, when the company was there, we'd get to enjoy them, too!
- 1 package (1/4 ounce) active dry yeast
- 2-1/2 cups water, divided
- 1/2 cup shortening
- 2 eggs, beaten
- 1-1/2 teaspoons salt
- 1/2 cup sugar
- 7-1/2 to 8 cups all-purpose flour
- Melted butter
- 1. Dissolve yeast in 1/2 cup warm water (110°-115°). In a large bowl, combine 1 cup boiling water and shortening. Add remaining water, eggs, salt, sugar and yeast mixture. Stir in 1 cup of flour at a time, mixing well after each addition. Add enough flour to form a soft dough that can be kneaded. Turn dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. When ready to bake, form dough into cloverleaf rolls and place in greased muffin tins. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 15-20 minutes. Remove from oven and brush with melted butter. Yield: 36 rolls.
1 serving (1 each) equals 135 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 102 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
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