Country Icebox rolls are light and flaky with a touch of sweetness. Can you guess the secret ingredient in this recipe? I was caught off guard by what it was and thought, “Cool, haven’t tried that one yet”. Turns out it works great. Read on my friends…
This recipe comes from a friend. One Thanksgiving, some friends shared some of their family leftovers with me and the rolls were crazy good. I respectfully asked for the recipe. Turns out the recipe goes back to their great-grandparents.
Original Recipe Card + (3 ½ cups of flour)
Icebox Rolls, Why Are They Called That?
Answer: They keep getting better as the yeast develops in the refrigerator. The story goes, the rolls living in the Ice Box are always ready to be rolled out and baked. Ice Box Rolls
Bread, Butter, & Honey Yes, please…
Beautifully Delicious Words
Watch Our How-To Video:
Country Icebox Dinner Rolls
Making Country Icebox Rolls
In this recipe, bread flour is used which has a stronger gluten structure. That can lead to a tougher dinner roll. I’m still amazed at how well everything worked using bread flour. The original recipe uses All-Purpose Flour. Which creates a lighter texture dinner roll.
Big Tip, Use Bread Flour…
Country IceBox Rolls
- 1 quart Whole Milk
- 1 cup Crisco
- 1 cup Fine White Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Sea Salt Heaping
- 2 Packages of Dry Active Yeast /or 1 Yeast Cake
- Add the Crisco, Whole Milk & Sugar into a medium pot and melt the Crisco down.
- Next cool ingredients till the thermometer read between 95-105 degrees ( Too hot, and the yeast will die and will not leaven the rolls.o
- Add Yeast and enough flour to create a loose batter consistency, transfer into an electric mixer.
- Wait about 20-30 minutes and let the yeast "Activate", the Yeast will bloom and grow in size from the activation from sugar. The yeast eats a bit of the sugar.
- Then sift your flour, baking powder, and baking soda together to remove any possible lumps.
- Start adding in Flour little by little till the dough comes to a nice texture. Adding around 3 ½ Cups of Flour or more. The dough will still be a little bit sticky to the touch.
- Allow the dough to rise in the warmest part of your kitchen for 1-2 hours or till doubles in size. Overnight in the refrigerator works very well. The dough will be easier to work with the next day.
Shaping the Rolls
- Sizing can be done with a digital scale or you can use an ice cream scooper for keeping even sizing and even cooking.
- I weighed out to around 1.6 ounces each
- Flour your hands and roll around in your hands to shape into a ball, pulling the dough underneath itself, pinch by pinch moving in a clockwise motion. Place on a flat surface and continue shaping till nicely shaped rolls.
- The layout on a cookie sheet and cover with melted butter and poppy seeds. You could use an egg wash,( Add Egg and some water mixed together)
- Bake at 425 for 12 to 15 minutes.
More Great Holiday Recipes To Check Out
Check out Weekend Potluck #351 covering great recipe ideas for Thanksgiving or any family gathering. Enjoy! @ https://www.thecountrycook.net/sausage-cheese-bread-weekend-potluck-351/