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Icebox rolls

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Ingredients/Components

sugar - 3/4 c
salt
water - 1 c
melted butter - 1 item
boiling water - 1 c
shortening - 1 c
warm water - 1/2 c
eggs, slightly beaten - 3 item
dry yeast - 2 pkg
all-purpose flour, sifted before measuring

How to make icebox rolls:

In small bowl, combine shortening, sugar and salt. With wooden spoon, beat until creamy. Add boiling water; stir until smooth. Set aside to cool to lukewarm. In a large bowl, sprinkle yeast over 1/2 cup warm water; stir until dissolved. Add shortening mixture to yeast along with eggs; mix well. Add flour alternately with 1 cup warm water, beating until smooth. Grease top of dough. Cover bowl tightly with foil. Refrigerate overnight. To shape, using 1/4 of dough on floured surface, roll into 1-inch rectangle; brush with 2 tablespoons oleo. Roll up jellyroll fashion. With sharp knife, cut crosswise into 12 pieces. Place cut slices down in greased muffin tins. Cover with towel; let rise in warm place about 1 hour.

Meanwhile, preheat oven to 400°. Bake 15 to 20 minutes, until golden brown.

Recipe categories: Breads, Vegetarian, Yeast breads.

Rating:

Average rating: 4, total votes: 3

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