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
Icebox Rolls
Icebox Rolls
Prep Time
30 min
Cook Time
15 min
Yield
36 rolls
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2-1/2 cups water, divided
- 1/2 cup shortening
- 2 large eggs, room temperature, beaten
- 1-1/2 teaspoons salt
- 1/2 cup sugar
- 8-1/2 to 9 cups all-purpose flour
- 1/3 cup butter, melted
Directions
- 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.
