Ice Box Rolls

I was cleaning out a box in my office and found this recipe for these yummy bread rolls my mother used to make when I was growing up.  I have seen various versions of this recipe floating around the Internet and it supposedly dates back to the early 1950s. The name comes from the fact that you refrigerate the dough before you bake the rolls. The recipe uses leftover mashed potatoes and the bread has a really unique taste because of it.

The recipe is supposed to make 36 rolls. But my mother always made them bigger. When baked, they were the size of a big hamburger bun.  Hot out of the oven and slathered with margarine, the taste was just to die for. This is one of the strongest flavor memories of my childhood.

Ice Box Rolls

¾ cup shortening

½ cup sugar

2 eggs

1 teaspoon salt

1 cup milk (luke warm)

½ cup water (luke warm)

1 package dry yeast (fast acting)

6 cups flour

1 cup mashed potatoes

Dissolve yeast in luke warm water and milk. Cream together sugar, shortening, and eggs. Add to yeast mixture. Add mashed potatoes. Mix well. Add flour and salt. Knead well. Cover and let rise until doubled in bulk. Punch dough down, and place in refrigerator (overnight or for about eight hours). Take dough from refrigerator and roll into shape for individual rolls. Let rise until double in size. Bake in 425 degree oven until brown.

Remaining dough can be covered and stored in refrigerator for up to 48 hours, but, honestly, it never lasts that long around here….

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