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.

Twelve moments in the creation of Ice Box Rolls.

Ingredients
1/2 cup Sugar 3/4 cup Crisco 1 cup hot water 2 Eggs 2 Cakes of Yeast (or equiv in dry Yeast; usually two packets) 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 sugar and Crisco mixture cools to lukewarm, add well beaten eggs (adding too soon will cook the eggs) plus the yeast mixture Add five cups of flour one cup at a time then, with greased hands, mix by hand after adding each cup. Mix the sixth cup of flour with the salt. Add the sixth cup of flour/salt and mix by hand; You will have a tough time with that last cup of flour. Adding the salt at the end ensures you don't kill the yeast (it doesn't like salt). Put into a large greased bowl or multiple smaller greased bowls and put in fridge. Dough will rise slowly over the next several days. On the day of serving at least two hours before baking: Remove dough from bowl onto well floured large surface making sure you don't knead the dough. Just plop it down. Sprinkle some flour on top of the dough and rub some on a rolling pin. Roll out dough with rolling pin until 1/2 inch thick (keep flour on the surface or this will be a mess). Cut out circles from the rolled out dough. Fold each circle in half and pinch the edges 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.

Ingredients

1/2 cup Sugar
3/4 cup Crisco
1 cup hot water
2 Eggs
2 Cakes of Yeast (or equiv in dry Yeast; usually two packets)
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 sugar and Crisco mixture cools to lukewarm, add well beaten eggs (adding too soon will cook the eggs) plus the yeast mixture
Add five cups of flour one cup at a time then, with greased hands, mix by hand after adding each cup.
Mix the sixth cup of flour with the salt.
Add the sixth cup of flour/salt and mix by hand; You will have a tough time with that last cup of flour. Adding the salt at the end ensures you don't kill the yeast (it doesn't like salt).
Put into a large greased bowl or multiple smaller greased bowls and put in fridge. Dough will rise slowly over the next several days.

On the day of serving at least two hours before baking:
Remove dough from bowl onto well floured large surface making sure you don't knead the dough. Just plop it down.
Sprinkle some flour on top of the dough and rub some on a rolling pin.
Roll out dough with rolling pin until 1/2 inch thick (keep flour on the surface or this will be a mess).
Cut out circles from the rolled out dough.
Fold each circle in half and pinch the edges 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.

The more time you allow the dough to rise before and after rolling, the lighter and better the roll will be after baking. Melt some better in one of these right out of the oven and I bet you can't eat just one. For those who just want to pop a can of rolls... well you go right ahead and do that.

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