Ice Box Rolls
No one makes ice boxes anymore, but you can use a refrigerator instead. My wife and I have tried many recipes, and we like this one best.
No one makes ice boxes anymore, but you can use a refrigerator instead. My wife and I have tried many recipes, and we like this one best.
- Carbohydrate 508.653750006 g
- Cholesterol 83.2556193333333 mg
- Fat 30.0647583338028 g
- Fiber 17.4770002530429 g
- Protein 58.8609666682435 g
- Saturated Fat 10.6220903418078 g
- Serving Size 1 1 Dozen Large (1467g)
- Sodium 63.766000006336 mg
- Sugar 491.176749752957 g
- Trans Fat 3.05820056668683 g
- Calories 2563 calories
Step-by-step
- Add yeast to 1 cup warm water and ? teaspon sugar. Let fermitt for 15 minutes or so.
- Cream the ? cup of sugar and the shortening.
- Beat the egg, add it along with the salt and the fermitted yeast.
- Gradually add the 7 cups of flour.
- Knead on a floured board for 12 minutes or you can use a dough hook on a stand mixer for 6 minutes.
- Grease a bowl and put the dough into it.
- cover and let stand in a warm place in the kitchen untill it has doubled in size.
- At this time you can make as many rolls you want and put the remaining dough into the ice box for another day.
- If you don''t have an ice box you can put them in the refrigerator.
- The dough also freezes well.
- When you form the rolls you can put them into a sheet pan, a muffin pan or a cast iron skillet.
- Let the rolls stand again untill they double in size.
- Put them into a preheated oven at 400? for 10 to 15 minutes.
Golden crusts crackle lightly under pressure while yielding a pillowy, fine-crumb interior smelling faintly of activated yeast and enriched fat. Making enriched dough requires deliberate temperature control, particularly when managing large batches of flour. Shortening provides structural tenderness without the water content found in butter, which helps maintain a predictable hydration level across seven cups of dry flour. Scaling the batch down or utilizing the refrigerator storage feature lets home bakers bake precisely what is needed for a single meal, avoiding stale leftovers and stretching pantry staples further.
Managing Yeast Activity and Kneading Mechanics
Active dry yeast requires careful hydration between 105 degrees Fahrenheit and 110 degrees Fahrenheit to prevent thermal shock. Allowing the yeast to foam in warm water with a pinch of sugar confirms viability before mixing expensive fats and flour into the bowl. Kneading develops the gluten matrix necessary to trap expanding gases during proofing. Spend precisely twelve minutes working the dough by hand on a floured surface, or six minutes using a stand mixer fitted with a dough hook until the surface turns smooth and elastic.
- Water exceeding 120 degrees Fahrenheit will kill the yeast cells entirely, resulting in dense, flat bread.
- Skipping the initial fifteen-minute yeast fermentation step removes the critical baseline needed for proper oven spring.
- Placing shaped rolls in a cast iron skillet promotes a crisper bottom crust through superior thermal mass retention.
