Refrigerator Rolls 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.

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 DINNER ROLLS

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.

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 BUTTERHORNS

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.

FROSTED CINNAMON ICEBOX ROLLS

Steps:

• In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
• In a mixing bowl, dissolve yeast in warm water.
• Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
• Beat until smooth.
• Mix in enough remaining flour to make a dough easy enough to handle.
• Turn dough out onto a floured board; knead 8-10 minutes.
• Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
• Grease two 9x13x2-inch pans.
• Punch down dough and divide into two equal portions.
• On a lightly floured surface roll one half into a 12"x10" rectangle.
• Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
• In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
• Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
• Roll up jelly-roll style, beginning at the wider side.
• Pinch edges of the dough to seal in the filling.
• Carefully cut the roll into 12 equal slices.
• Place the slices in one of the prepared pans.
• Repeat the process with the other portion of the dough.
• Wrap both pans in aluminum foil.
• Refrigerate at least 12 hours but no longer than 48.
• (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
• Heat oven to 350°F
• Remove foil from pans and bake for 30-35 minutes.
• For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
• Spread over rolls while warm.

MAKE-AHEAD REFRIGERATOR ROLLS

Steps:

• Mix warm water and yeast in a a large bowl; add sugar and salt and mix. Add three cups of flour (mix), add shortening and egg (mix). Add three more cups flour; if dough is thin add 1/2 cup more flour.
• Grease the bottom and sides of a bowl, put the dough in, turn to coat, cover with plastic wrap, and refrigerate overnight. In the morning you are ready for your rolls!
• About two hours before baking cut off amount needed (return other half to fridge) and shape into rolls.* Place in a greased pan and set rolls on it, let rise until double (about 1 1/2 hours)
• Brush with melted butter and bake at 350 degrees F until lightly golden, around 20-30 minutes.
• *NOTE: For cresent shaped rolls roll dough into a circle, cut wedges, and roll up. For clover leaf rolls, roll dough into small balls and place 3 balls per greased cupcake pan cup.

REFRIGERATOR ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn 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 for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.

DELICIOUS NO KNEAD REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water and set aside to proof.
• In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
• Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
• Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
• Two hours before baking, shape the dough into rolls.
• Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
• Bake at 400 degrees F for 8 to 10 minutes.

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.