Ice Box Rolls

Sandi's Recipe Collection
Sandi's Recipe Collection

Ice Box Rolls

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  • 1 3/4 Cups boiling water
  • 1 Cup tight corn syrup
  • 1 Tbsp. salt
  • 2 Tsp. shortening
  • 1 Tsp. salt
  • 1/2 Cup lukewarm water
  • 2 beaten eggs
  • 8 Cups enriched white flour sifted before measuring
  • 2 Packages yeast


  • Mix boiling water, corn syrup, salt, and shortening together.
  • Cool to lukewarm.
  • Soften yeast in lukewarm water and add 1 tsp. sugar.
  • Stir into first cooled mixture.
  • Mix in beaten eggs, stir in 4 cups flour and beat thoroughly.
  • Stir in the last 4 cups flour and mix thoroughly.
  • It is not necessary to knead.
  • Brush top of dough with melted butter and cover tightly and store in refrigerate until ready to use.
  • Shape into rolls as desired place in greased pans and let rise until doubled, in a warm place.
  • Bake at 425° for 15 or 20 minutes.
  • Two cups of whole wheat flour or graham flour may be substituted for part of the white flour.
  • If sugar is used in place of the corn syrup, use 1/2 cup sugar and increase liquid to 2 cups.


Credit by: Sandi Weber

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