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Tuesday, January 10, 2012

Icebox Rolls

I found this recipe in Southern Living Magazine in 2004 and had it safely tucked away in my lovely recipe box.  I have found over the years that Southern Living is an excellent place for good recipes.  I can honestly say that I have never cooked a recipe from Southern Living that was not as good as I had hoped it would be.  If you don't want to try this recipe right now, put it away in your recipe box for safekeeping until you are ready to make Icebox Rolls. 

                                                               Icebox Rolls

1 cup boiling water
1/2 cup shortening
1 (1/4 oz.) envelope active dry yeast
1/2 cup warm water (100 to 110 degrees)
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

Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.  Let stand 30 min. or until completely cooled.

Stir together yeast, 1/2 cup warm water, and 1 tsp. sugar in a glass measuring cup; let stand 5 min.  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 hrs. or up to 5 days.

Turn dough out on a lightly floured surface, and roll to 1/4 in. thickness.  Cut with a lightly floured 2 1/2 in. 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 degrees), free from drafts, 1 1/2 hrs. or until doubled in bulk.  Brush rolls evenly with melted butter. 

Bake at 400 degrees for 15 min. or until golden brown.  Brush again with melted butter, if desired.

Yield:  Makes 3 to 4 dozen.

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