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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
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    36 rolls


  • 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


  • 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
1 roll: 162 calories, 5g fat (2g saturated fat), 15mg cholesterol, 117mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 4g protein.

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