Icebox Rolls

“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

Icebox Rolls recipePhoto: Taste of Home
Servings Prep Time Cook Time
36rolls 30minutes 15minutes
Servings Prep Time
36rolls 30minutes
Cook Time
Portions: rolls
Portions: rolls
  1. Dissolve yeast in 1/2 cup warm water (110°-115° F). 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.
Recipe Notes

Nutrition Facts

1 roll: 162 calories, 5g fat (2g saturated fat), 15mg cholesterol, 117mg sodium, 25g carbohydrate (3g sugars, 1g fibre), 4g protein.