Refrigerator Rolls / Icebox Rolls

“Southern Living magazine April 2004 The beauty of these rolls is you don't have to bake them all the same day. Simply make the dough, and keep it tightly covered in the refrigerator for up to five days. Pinch off the amount you need, and save the rest for later. Southern Living Magazine Senior Writer Donna Florio says "They're like little pillows from heaven". Makes 3 to 4 doz. Prep: 15 min; Cook; 5 min.; Stand; 35 min.; Chill; 12 hours; Rise; 1 hr., 30 min.; Bake; 15 min. per batch This version has been updated per Southern Livings Web site.”
READY IN:
12hrs 15mins
YIELD:
36-48 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
  2. Let stand 30 minutes or until completely cooled.
  3. 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.
  4. Add shortening mixture and yeast mixture.
  5. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
  6. Cover and chill dough 12 hours or up to 5 days.
  7. Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.
  8. Cut with a lightly floured 2 1/2-inch round cutter.
  9. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.
  10. Place rolls on lightly greased baking sheets.
  11. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
  12. Brush rolls evenly with melted butter.
  13. Bake at 400° for 15 minutes or until golden brown.
  14. Brush again with melted butter, if desired.

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