Grandma Ruby’s Ice Box Rolls are a timeless classic for a reason. These incredibly soft and tender rolls rely on a slow, cold fermentation process to develop a deep, rich flavor that you simply can’t rush. By letting the dough rest in the refrigerator overnight, the yeast works quietly, creating a texture that is both pillowy and substantial. The combination of sugar, butter, and warm water creates a dough that is forgiving and easy to handle, even for novice bakers. These rolls are perfect for Sunday dinners, holiday tables, or just a cozy Tuesday night meal. They pair beautifully with soups, stews, or as a side to roast chicken. The beauty of this recipe lies in its flexibility; you can mix the dough in the evening and bake fresh rolls in the morning, making it an essential addition to your home baking repertoire.
Grandma Ruby’S Ice Box Rolls
Description
Grandma Ruby's Ice Box Rolls are a timeless classic for a reason. These incredibly soft and tender rolls rely on a slow, cold fermentation process to develop a deep, rich flavor that you simply can't rush. By letting the dough rest in the refrigerator overnight, the yeast works quietly, creating a texture that is both pillowy and substantial. The combination of sugar, butter, and warm water creates a dough that is forgiving and easy to handle, even for novice bakers. These rolls are perfect for Sunday dinners, holiday tables, or just a cozy Tuesday night meal. They pair beautifully with soups, stews, or as a side to roast chicken. The beauty of this recipe lies in its flexibility; you can mix the dough in the evening and bake fresh rolls in the morning, making it an essential addition to your home baking repertoire.Ingredients
Directions
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In a small bowl, dissolve the yeast in 1/2 cup of the warm water with 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine the remaining sugar, salt, and melted butter (or shortening).
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Add the remaining warm water and the yeast mixture to the butter mixture. Stir well to combine.
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Gradually add the flour, one cup at a time, mixing with a spoon or electric mixer until the dough is too stiff to stir.
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Turn the dough out onto a floured surface. Knead for 8-10 minutes, adding more flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
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Place the dough in a lightly greased bowl, turning once to grease the top. Cover tightly with plastic wrap or a lid.
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Refrigerate the dough for at least 8 hours or up to 48 hours. This slow rise develops the flavor.
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Remove the dough from the refrigerator and let it sit at room temperature for 1-2 hours until it puffs up and becomes pliable.
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Punch down the dough and turn it out onto a floured surface. Divide into equal portions and shape into rolls.
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Place the shaped rolls on a greased baking sheet, leaving space between them. Cover and let rise at room temperature for 1 hour, or until doubled in size.
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Preheat the oven to 375&# 194;°F (190ðC).
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Bake the rolls for 15-20 minutes, or until golden brown and cooked through.
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Remove from the oven and brush immediately with melted butter if desired. Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1285.5kcal
- % Daily Value *
- Total Fat 61.8g96%
- Saturated Fat 20.7g104%
- Cholesterol 0.0mg0%
- Sodium 14628.3mg610%
- Total Carbohydrate 164.2g55%
- Dietary Fiber 4.5g18%
- Sugars 30.5g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow rolls to cool completely before storing. Place in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a warm oven for 5-10 minutes.
Ingredient Substitution: You can use all butter for a richer flavor, or half butter/half shortening for a softer crumb that stays fresh longer. If using fresh yeast cake, use 1 1/4 times the amount of active dry yeast.
Variations: Add 1/2 cup of shredded cheddar cheese and 1/2 teaspoon of garlic powder to the dough for garlic cheese rolls. Or, add 1 tablespoon of dried herbs for an Italian-style roll.
Tip: Ensure your water is warm (105-115ðF), not hot, to avoid killing the yeast. If the dough feels too sticky during kneading, add flour 1 tablespoon at a time. If it feels dry, add water 1 teaspoon at a time.
