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.
DINNER ROLLS
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h20m
Yield Makes 30
Number Of Ingredients 8
Steps:
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g
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.
ICEBOX DINNER ROLLS
These rolls have a sweet taste and are SO easy to make - NO kneading required. I got this recipe in 1979 from the interns' wives at UTMB in Galveston, Texas, while attending school there. The dough can be made up to 2 weeks in advance, and is stored in the refrigerator until ready for use. YIELD: 24 rolls
Provided by Chef Lynn C
Categories Breads
Time 45m
Yield 24 rolls
Number Of Ingredients 7
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 BUTTERHORNS
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
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 BUTTERHORNS (OVERNIGHT DINNER ROLLS)
This is the most awesome dinner roll recipe. It comes from taste of home. I now use it every time that I make any type of roll. It requires no kneading, or machine to make it- just a large bowl and a wooden spoon. I don't think I can really describe how good they are- you'll just have to try them. (I always use margarine, never butter, and it turns out great.) 4/08 - I edited the recipe to include the missing step of letting the dough rise before baking -oops!
Provided by Random Rachel
Categories Yeast Breads
Time 35m
Yield 15-30 rolls, depends on size
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water in a large bowl. Add the milk, sugar, egg, salt, and half of the flour. Beat together with a wooden spoon until smooth; add the 3/4 cup melted butter, along with remaining flour. Place in a greased bowl, cover with plastic wrap and put in your fridge overnight.
- The next day (or at least six hours later, if you'd like to make them in the morning for supper) punch the dough down. Shape as desired. Let rise in a warm place until doubled, about 1 hour. (I like to turn the oven on for 1-2 minutes, then turn it off and stick the rolls in or 45 minutes. Then I pull them out, and preheat the oven to bake them.).
- Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover.
- (For a butterhorn shape: make a 12 inch circle of dough, cut it into 12 pieces, and roll from the big end towards the little end. Place on the pan with the ends curled like a horn.).
Nutrition Facts : Calories 370.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 57.6, Sodium 312.1, Carbohydrate 46.6, Fiber 1.5, Sugar 6.8, Protein 7
ICEBOX POTATO ROLLS
These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. -Barb Linnerud, Boiling Springs, South Carolina
Provided by Taste of Home
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 187mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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