Refrigerator Rolls / Icebox Rolls
Ready In: 12 hrs 15 mins
Yields: 36-48 rolls
Ingredients
- 1 cup water
- 1⁄2 cup shortening
- 1 (1/4ounce) envelope active dry yeast
- 1⁄2 cup warm water (100° to 110°)
- 1 teaspoon sugar
- 2 large eggs
- 1⁄2 cup sugar
- 1 teaspoon salt
- 5 cups bread flour
- 1⁄4-1⁄2 cup butter, melted
Directions
- 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.
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