Icebox Rolls Recipe
Icebox Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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! —Jean Fox, Welch, Minnesota
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups water, divided
  • 1/2 cup shortening
  • 2 large eggs, beaten
  • 1-1/2 teaspoons salt
  • 1/2 cup sugar
  • 8-1/2 to 9 cups all-purpose flour
  • 1/3 cup butter, melted

Directions

Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate 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, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, about 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 three balls in each greased muffin cup. 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. Yield: 36 rolls.
Originally published as Icebox Rolls in Reminisce Spring 1991, p37

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups water, divided
  • 1/2 cup shortening
  • 2 large eggs, beaten
  • 1-1/2 teaspoons salt
  • 1/2 cup sugar
  • 8-1/2 to 9 cups all-purpose flour
  • 1/3 cup butter, melted
  1. Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining water, eggs, salt, sugar and yeast mixture.
  2. 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, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
  3. Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place three balls in each greased muffin cup. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.
  4. 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. Yield: 36 rolls.
Originally published as Icebox Rolls in Reminisce Spring 1991, p37

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Reviews forIcebox Rolls

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MY REVIEW
kcrihfield89 User ID: 5121811 16990
Reviewed Feb. 17, 2014

"These rolls are TO DIE FOR! Add on the fact that they're so easy to make, and you've got a winner."

MY REVIEW
sasha_loves_baking User ID: 6994548 44522
Reviewed Nov. 26, 2012

"i made these for Thanksgiving and everyone loved it..My 4 year old asked me to make more and i am doing so right now :)"

MY REVIEW
Trilby Yost User ID: 5195621 15486
Reviewed Jun. 19, 2010

"I admit that I'm not the best bread baker, but this recipe has worked for me every time. My husband gets excited when he walks through the front door and smells these rolls baking. He would be happy if I made them every other day!"

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