Icebox Rolls Food

ICEBOX ROLLS

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.

REFRIGERATOR ROLLS / ICEBOX ROLLS

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

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 POTATO ROLLS

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.