Grandma Repps Ice Box Rolls Recipes

ICEBOX ROLLS

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.

GRANDMA'S DINNER ROLLS

Steps:

• Place warm water into bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.
• Place milk and butter into 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.
• Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. Check temperature in bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly. Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
• Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
• Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased-side up.
• Cover; let rise in warm place 45-60 minutes or until double in size. Dough is ready if indentation remains when touched.
• Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball. Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise 30-45 minutes or until almost double in size.
• Heat oven to 350°F.
• Bake 10-13 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.

MOM'S ICEBOX ROLLS

Steps:

• 1. Dissolve yeast in warm water. Follow directions on yeast package.
• 2. Cream sugar and shortening together.
• 3. Add HOT water to sugar/shortening mix and allow to cool. If your water is too hot, it will kill the yeast when you add it in the next step.
• 4. Add the dissolved yeast (with the water) and the eggs, and whisk lightly.
• 5. Add 4 cups of flour and the salt, and stir into liquid. Add more flour if the dough is sticky. I usually end up adding at least another cup of flour, sometimes two or three, at this point. The dough will be a little tacky, but shouldn't be very sticky. It should be just past the "sticky" stage and feel a little bit "elastic."
• 6. Put the dough into a large greased bowl, cover with plastic wrap (pressed right onto the dough), and refrigerate until needed. The dough can be left in the fridge at this stage for as much as 2 or 3 days --just be sure it's not exposed to the air.
• 7. Several hours before you want to bake the rolls, take the dough out of the fridge. Punch it down (it will have risen some in the refrigerator), and let it rise double.
• 8. Punch the dough down again, flour a bread board generously, place the dough on the board and sprinkle lightly with flour. Fold the edges into the middle and knead with the heels of your hands for several minutes until it begins to feel "elastic." Start rolling it out with a floured rolling pin (or use a "stocking" on your rolling pin). Fold the edges in again, and repeat the kneading process.
• 9. Pinch off about 1/4 of the dough to work with, and set the rest aside. Start rolling the dough out with your floured rolling pin. Keep turning the dough over and around as you roll it. It will be very elastic and resist flattening. Add flour to your board as needed to keep dough from sticking to the board or rolling pin.
• 10. When the dough is about 1 inch thick, cut out circles with a biscuit cutter and lay them on an ungreased baking sheet, just touching. (This way, as they rise and bake, they will "merge" and the inside edges will be soft and high.)
• 11. Repeat steps 10 & 11 three more times until all the dough has been cut. Scraps can be gathered together, kneaded a little more and re-rolled to make more rolls.
• 12. Cover the rolls with lightweight cloths, like cotton dish towels, and allow them to "rest" on the baking sheets and rise before baking. The time for this varies according to how warm the room is. In a warm kitchen, they may rise double and be ready to bake in 15 minutes. If they're sitting on the table in a cool dining room, it could take an hour. When you see that they've risen some, but they're not rising anymore, bake them.
• 13. Bake at 350 degrees for 15-20 minutes, but time will vary with different ovens. Take them out when the tops are getting golden-brown.
• 14. Brush the rolls with melted butter while they are still hot.
• 15. I often make these rolls far ahead of time and bake them right to the point where they are just about to start browning. I put them in the freezer on sheets until they freeze and then put them into freezer bags. When I'm ready to serve them, I take them out frozen, put them into a 350-degree oven and bake them until the tops are golden brown. They taste even better than when I make them all in one day. Freezing seems to enhance the "yeasty" flavor.

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

ICE BOX ROLLS

Steps:

• Sift flour, salt, baking soda and sugar together.
• Cut in shortening.
• Heat 1 cup buttermilk but do not boil. Milk should be just a little more than luckewarm.
• Dissolve yeast in buttermilk then add other cup of buttermilk.
• Mix with dry ingredients.
• Cover and let stand overnight in refrigerator.
• Roll out and make into rolls and place on greased baking sheet 2 hours before baking.
• Put in warm location to rise.
• Bake in 400 degree for 15-20 minutes.

GRANDMA REPP'S ICE BOX ROLLS

Steps:

• Put damp light towel over dough and leave in fridge overnight. Make clover leaf rolls and place in greased muffin tin to rise for 4-5 hours

REFRIGERATOR ROLLS / ICEBOX ROLLS

Steps:

• 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.