Ice Box Rolls

My siblings are serious about bread. If there is a table full of Buckleys at a restaurant, one basket of bread will never be enough. Waiters are often surprised by how fast we can eat bread. We were lucky as kids in that we often had Mom's freshly baked bread. Mom's recipe box has so many bread recipes in it, it feels like I might never run our of new breads to try.

These rolls are super easy to make. The dough does not require kneading and can be made in advance, so that all you need to do is shape and allow time to rise before baking. When I made these rolls, I made some small that could be nice as dinner rolls. I also made some rolls larger that would be great for sandwiches. The rolls are delicious, so give them a try.

Ice Box Rolls 

• 1/3 cup shortening
• 1/4 cup sugar
• 1 tsp. salt
• 1 egg, beaten
• 1 cup boiling water
• 1 envelope yeast
• 4 cups flour

Cream shortening and sugar. Add boiling water and salt. Dissolve yeast in lukewarm water with a dash of sugar. When the first mixture is lukewarm, add the yeast and the egg. Stir well, add flour one cup at a time, mixing well to make a soft dough. Store the dough in the refrigerator for up to one week.

Shape the dough into rolls, place on a cookie sheet. Allow to rise about two to three hours. Bake for 10 minutes at 425. Allow to cool. Enjoy!