Name: Icebox Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 36 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 2-1/2 cups water, divided; 1/2 cup shortening; 2 large eggs, room temperature, beaten; 1-1/2 teaspoons salt; 1/2 cup sugar; 8-1/2 to 9 cups all-purpose flour; 1/3 cup butter, melted

I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota

Ingredients

1 package (1/4 ounce) active dry yeast

2-1/2 cups water, divided

1/2 cup shortening

2 large eggs, room temperature, beaten

1-1/2 teaspoons salt

1/2 cup sugar

8-1/2 to 9 cups all-purpose flour

1/3 cup butter, melted

Instructions

1 Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture.

2 Stir in flour, 1 cup at a time, mixing well after each addition, until a soft dough forms. Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

3 Turn out onto a lightly floured surface; divide dough into 9 portions. Divide and shape each portion into 12 balls. Place 3 balls each in 36 greased muffin cups. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour.

4 Preheat oven to 375°. Brush rolls with half the melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.