| Ice Box Rolls 1 cup water 1/2 cup shortening 1 (1/4-ounce) envelope active dry yeast 1/2 cup warm water (100� to 110�) 1 teaspoon sugar 2 large eggs 1/2 cup sugar 1 teaspoon 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 minutes or until completely cooled. Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. 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 hours or up to 5 days. Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch 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�), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter. Bake at 400� for about 15 minutes or until golden brown. Brush again with melted butter, if desired. Yield: Makes 3 to 4 dozen Southern Living, APRIL 2004 |