Rolls: Icebox Rolls
Source of Recipe
Sister Schubert's Secret Bread Recipes
List of Ingredients
2 cups water
3/4 cup sugar
3/4 cup shortening
2 packages active dry yeast
1/2 cup warm water (105-115¼F)
7 cups flour, divided
2 large eggs, lightly beaten
1 1/2 teaspoons salt
1/2 cup butter, melted Recipe
Combine water, sugar and shortening in large saucepan; heat until shortening melts, stirring occasionally. Cool to 105-115¼F. Combine yeast and warm water in a 1 cup liquid measuring cup; let stand for 5 minutes. Add yeast mixture to mixture in saucepan; stir well. Combine yeast mixture, 1 cup flour, and eggs in a large bowl. Combine remaining 6 cups of flour and salt; stir into yeast mixture, 1 cup at a time, until dough pulls away from sides of bowl. Cover tightly; chill at least 2 hours or overnight.
Let dough stand, covered, at room temperature until soft enough to work with (2 1/2 hours). Turn dough out onto a well-floured surface, and knead until smooth and elastic (5-7 minutes). Divide dough into fourths. Divide each portion into 16 equal pieces; shape each piece into a ball. Arrange rolls on greased large baking sheets, leaving 1 inch of space between rolls. Brush rolls with melted butter. Cover loosely, and let rise in a warm place (85¼F), free from drafts, 2 hours or until doubled in bulk. Preheat oven to 400¼F. Bake rolls, uncovered, for 12-15 minutes or until lightly browned. Makes 64 rolls.
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