Enids Ice Box Rolls Recipes

ICEBOX ROLLS

Icebox Rolls image

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

Provided by Taste of Home

Time 45m

Yield 36 rolls.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
2-1/2 cups water, divided
1/2 cup shortening
2 large eggs, beaten
1-1/2 teaspoons salt
1/2 cup sugar
8-1/2 to 9 cups all-purpose flour
1/3 cup butter, melted

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.

Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

ICEBOX POTATO ROLLS

Icebox Potato Rolls image

These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. -Barb Linnerud, Boiling Springs, South Carolina

Provided by Taste of Home

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1-1/4 pounds potatoes, peeled and cubed (about 3-1/2 cups)
3/4 cup sugar
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
5-1/2 to 6 cups bread flour
1 cup 2% milk
1/2 cup water
1/2 cup shortening
3 large eggs, room temperature
1/3 cup butter, melted

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.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 187mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

ENID'S ICE BOX ROLLS

Enid's Ice Box Rolls image

Easy recipe - will last one week in the refrigerator. We sometimes use wheat flour or a combination of wheat and white flour. Dough can be used for bread, dinner rolls, cinnamon rolls, scones, etc. Tasty!

Provided by MandM99

Categories Yeast Breads

Time 15m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (1/4 ounce) package yeast
3 eggs
1/2 cup sugar
1/2 teaspoon salt
1/2 cup butter, melted
4 1/2 cups flour, sifted

Steps:

Dissolve yeast in 1/4 cup warm water (100-110 degrees).
Beat 3 eggs together. Add sugar, salt and melted butter to the eggs. Stir this mixture into the yeast mixture from previous step. Add 1 cup warm water. Stir.
Mix in flour. Mix and beat the dough well. You can use the dough hook on your mixer or just stir all together by hand. We make the dough the night before. Just cover the bowl with plastic wrap and refrigerate. No kneading required.
Take what you need of the dough, shape it, let rise for 1 1/2 hours or until doubled in size. Bake at 375°F until browned. Time will vary depending on the type of product you choose to make. Easy and good!

Nutrition Facts : Calories 290.8, Fat 9.4, SaturatedFat 5.3, Cholesterol 73.2, Sodium 170.1, Carbohydrate 44.4, Fiber 1.4, Sugar 8.6, Protein 6.7

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