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Icebox Rolls




Source of Recipe


David


List of Ingredients




Icebox Rolls


1 cup water
1/2 cup shortening
1 env. (1/4 oz.) active dry yeast
1/2 cup warm water (100° to 110° F
1 tsp. sugar
2 large eggs
1/2 cup sugar
1 tsp. salt
5 cups bread flour
1/4 to 1/2 cup butter, melted

Recipe




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 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°), free from drafts, 1-1/2 hours or until doubled in bulk.

Brush rolls evenly with melted butter.

Bake at 400° F., for about 15 minutes or until golden brown. Brush again with melted butter, if desired.

Yield: Makes 3 to 4 dozen.