Tender flaky dinner rolls that keep in the refrigerator till you're ready to bake them
Keyword Country Ice Box Rolls
Prep Time 5minutes
Cook Time 12minutes
Total Time 17minutes
Author Steven Pennington
1Cupof Fine White Sugar
2Tbp Baking Powder
1Tbp Baking Soda
1Tbp Sea SaltHeaping
2Packages 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 thermometer reads between 95-105 degrees ( To hot, and the yeast will die and will not leaven the rolls.
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 1/2 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 flat surface and continue shaping till nicely shaped rolls.
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)