Yummy & Delicious Ice Box Rolls

My Grandma and her sister, my Great Aunt Hattie, made the best dinner rolls. It was unheard of to buy packaged rolls. The anticipation of having these dinner rolls was mouthwatering. I have learned the art of roll and bread making by watching and asking questions.

I enjoyed watching the yeast proof. It was like watching a science experiment. I guess it really is science.  What is proofing you ask? To make sure active dry yeast (not quick-rise yeast) is alive and active, you may first want to proof it. Here's how: Dissolve one package of yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If it does not foam, the yeast should be discarded.

Once all of the ingredients were mixed together the fun part came. The kneading, oh the kneading that was always fun for me. As I have aged the kneading process has become a process that can help relieve stress.Watching the dough move and stretch as the gluten is activated.

What I like about these rolls is that you can keep the dough refrigerated for 2 weeks.

Ice Box Rolls

1 Pkg Yeast

1 cup Sweet Milk

1 cup Water

1/2 cup Sugar

1/2 cup Shortening

4 cups All Purpose Flour

1/2 tsp Baking Powder

1/2 scant tsp Baking Soda (scant = just less than the required amount)

1 tbsp Salt

Directions:

Mix Milk, Water, Sugar and Shortening in a boiler. Put on stove and scald. (scald = bringing mixture to near boil) Take off stove and let it cool. Disolve yeast in 1/2 cup warm liquid. (This where I would let the yeast proof.) Add the rest of the liquid. Add 2 cups of flour and mix well. Place in warm place, cover and let rise to double it's size.

In a separate bowl mix the 2 additional cups of flour, baking powder, soda and salt sifting it together. Add this flour mixture to the dough that has doubled in size. Work down and beat as much as you can (kneed about 10 minutes.) Place covered dish (I use Plastic Wrap) and place in refrigerator. Work down each everyday.

Pinch off the amount you desire and roll dough in in your hands (add a little flour to your hands to keep dough from sticking) in a ball shape. Place rolls on baking sheet pan and let sit in warm place free of draft and rise double to size, about 2 hours. Butter top of rolls prior to baking.

Preheat oven to 400 degrees F and bake for about 15 minutes.

After making rolls settle back and enjoy your hot rolls with butter.