Icebox Rolls

This was a favorite while growing up in Virginia during the 60s through the 80s. They are good now too, but be prepared for some work.

Ingredients
  • 1/2 cup Sugar
  • 3/4 cup Crisco
  • 1 cup hot water
  • 2 Eggs
  • 2 Cakes of Yeast (or equiv in dry Yeast)
  • 1 cup cold water
  • 2 teaspoons salt
  • 6 cups unsifted flour
Directions
  • Up to a week before serving time:
  • Cream sugar and Crisco together
  • Add 1 cup boiling water
  • Dissolve Yeast in one cup cold water
  • When mixture lukewarm, add well beaten eggs (adding too soon will cook the eggs) plus the yeast mixture
  • Add flour then the salt and mix by hand (you will have a tough time with that last cup of flour)
  • Put into a large greased bowl or multiple smaller greased bowls and put in fridge. Dough will rise.
  • On the day of serving at least two hours before baking:
  • Roll out dough with rolling pin until 1/2 inch thick (grease your hands and flour the surface or this will be a mess)
  • Cut out circles from the rolled out dough
  • Fold each circle in half to make pocketbook rolls
  • Arrange in cooking pan (layer cake pans work quite well for this)
  • Brush tops of rolls with melted butter with pastry brush
  • Let set in warm place to rise - about 2 hours
  • Bake in pre-heated oven at 400° for 8 to 10 minutes or until brown

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Copyright 1994-2010 John Huggins