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Ice Box Rolls - Bakerette

Ice Box Rolls

This ice box roll recipe has been in my family for over 50 years! A tried and true recipe that can be made ahead. Try them plain or with cinnamon and sugar. Perfect for the holidays.

My mother made these rolls as did my grandmother. It’s a tried and true recipe! Mom also made Utah scones from this recipe. It’s perfect for scones!

This refrigerated roll recipe has been in my family for over 50 years. It's a tried and true recipe! Try them plain or with cinnamon and sugar. (dairy free, egg free, vegan) Bakerette.com

It’s called “ice box” because the dough can be made the night before, wrapped and put in the fridge overnight. In the morning simply remove from the fridge, shape, rise and bake. You can also use this recipe the day of and it’s just as wonderful.

Prep Time: 15 minutes
Total Time: 1-2 hours, 45 minutes (depending on method used)
Yields:
1.5 to 3 dozen (depending on desired shape)

Ingredients

  • 1 cup water, hot
  • 1 tablespoon active dry yeast (or 1 pkg. (.25 oz.) active dry yeast)
  • 1/3 cup oil or melted shortening
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 cups flour, sifted
  • 1 egg, beaten (vegan: 1 1/2 teaspoons Ener-G or Bob’s Red Mill egg replacer powder whisked with 2 tablespoons warm water)

Instructions

  1. Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes to foam.
  2. In the meantime, combine hot water, oil (or melted shortening), salt, and sugar in a large bowl.
  3. Once the yeast has activated for 10 minutes, add one beaten egg to the yeast mixture. Mix well.
  4. Add the egg/yeast mixture to the oil/sugar mix. Stir well.
  5. Add sifted flour a little at a time, stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency.

Refrigerator Method:

  1. Cover with plastic wrap and a towel and place in the refrigerator overnight.
  2. Remove from fridge and knead lightly and shape into desired rolls. (See cinnamon/sugar variety and shape suggestions below.)
  3. Because the dough is still cold, cover with a towel or oil-sprayed plastic wrap and let rise until double (about 1-2 hours). Note: I like to let my dough rise in a warmed oven. I set the temperature to 200 degrees Fahrenheit and warm for approximately 3-5 minutes. Turn oven off. Place rolls in oven to rise until double.
  4. Bake at 375 degrees Fahrenheit on a greased cookie sheet or muffin tin for 12 to 15 minutes or until lightly browned. Remove from oven and brush on melted butter to the top of the rolls.

Day-of Method:

  1. Shape dough into desired rolls (see cinnamon/sugar variety and shape suggestions below)
  2. Let rise, uncovered, for about 30 minutes or until double. Note: I like to let my dough rise in a warmed oven. I set the temperature to 200 degrees Fahrenheit and warm for approximately 3-5 minutes. Turn oven off. Place rolls in oven to rise until double.
  3. Bake at 375 degrees Fahrenheit on a greased cookie sheet or muffin tin for 12 to 15 minutes or until lightly browned. Remove from oven and brush on melted butter to the top of the rolls.

Cinnamon/Sugar Variety: We loved it when mom made cinnamon/sugar rolls. She would shape dough into desired rolls, immerse in melted butter, then roll into a mixture of cinnamon and sugar. Let rise, as directed above, bake and serve. This variety has become my granddaughter’s favorite! I love passing down traditions!

Shape Suggestions: I like to shape the dough into small balls and place two into a muffin tin.
My mother liked to roll out the dough, slice into strips, then tie into a knot and place on a cookie sheet to rise and bake.

Ice Box Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread, Rolls
Serves: 18 rolls
Ingredients
  • 1 cup water, hot
  • 1 tablespoon active dry yeast (or 1 pkg. (.25 oz.) active dry yeast)
  • 1/3 cup oil or melted shortening
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 cups flour, sifted
  • 1 egg, beaten
  • (vegan: 1 1/2 teaspoons Ener-G or Bob's Red Mill egg replacer powder whisked with 2 tablespoons warm water)
Instructions
  1. Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes to foam.
  2. In the meantime, combine hot water, oil (or melted shortening), salt, and sugar in a large bowl.
  3. Once the yeast has activated for 10 minutes, add one beaten egg to the yeast mixture. Mix well.
  4. Add the egg/yeast mixture to the oil/sugar mix. Stir well.
  5. Add sifted flour a little at a time, stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency.
Notes
Refrigerator Method:
1. Cover with plastic wrap and a towel and place in the refrigerator overnight.
2. Remove from fridge and knead lightly and shape into desired rolls. (See cinnamon/sugar variety and shape suggestions below.)
3. Because the dough is still cold, cover with a towel or oil-sprayed plastic wrap and let rise until double (about 1-2 hours). Note: I like to let my dough rise in a warmed oven. I set the temperature to 200 degrees Fahrenheit and warm for approximately 3-5 minutes. Turn oven off. Place rolls in oven to rise until double.
4. Bake at 375 degrees Fahrenheit on a greased cookie sheet or muffin tin for 12 to 15 minutes or until lightly browned. Remove from oven and brush on melted butter to the top of the rolls.
Day-of Method:
1. Shape dough into desired rolls (see cinnamon/sugar variety and shape suggestions below)
2. Let rise, uncovered, for about 30 minutes or until double. Note: I like to let my dough rise in a warmed oven. I set the temperature to 200 degrees Fahrenheit and warm for approximately 3-5 minutes. Turn oven off. Place rolls in oven to rise until double.
3. Bake at 375 degrees Fahrenheit on a greased cookie sheet or muffin tin for 12 to 15 minutes or until lightly browned. Remove from oven and brush on melted butter to the top of the rolls.
Cinnamon/Sugar Variety: We loved it when mom made cinnamon/sugar rolls. She would shape dough into desired rolls, immerse in melted butter, then roll into a mixture of cinnamon and sugar. Let rise, as directed above, bake and serve. This variety has become my granddaughter's favorite! I love passing down traditions!

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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