Icebox Rolls

Name: Icebox Rolls
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

8 ingredients

4 steps

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

Directions

1

Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining water, eggs, salt, sugar and yeast mixture.
2

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.
3

Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place three balls in each greased muffin cup. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.
4

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.