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Ice Box Rolls
A historical bread from Recipes from here and there (1900). Makes about fifteen rolls. The dough can be kept in the refrigerator and used as needed.
✨ Vintage Recipe
A historical bread from Recipes from here and there (1900). Makes about fifteen rolls. The dough can be kept in the refrigerator and used as needed.
Preserved exactly as written in the original source
Dissolve one cake compressed yeast in little warm water
Melt two tablespoons butter (or lard) in one cup scalded milk
When lukewarm, add yeast
Add three cups flour sifted with one tablespoon sugar, two teaspoons salt
Cover and let rise until very light
Place in refrigerator until about three hours before desiring to bake
Cut off small portion
Roll in melted butter
Place three together in muffin pans
Cover
Set in warm place until very light
Bake fifteen minutes, or until done
Modern guidance to help you succeed with this vintage recipe
Cold fermentation in the refrigerator slows yeast activity, allowing enzymes to break down starches into sugars and develop complex flavor while creating a tender crumb. The scalded milk denatures whey proteins that would otherwise weaken gluten, resulting in a stronger dough structure. Brushing the dough with melted butter before shaping creates distinct layers between the three pieces in each muffin cup, producing pull-apart rolls with a rich, tender texture.
The dough can be kept refrigerated for up to 3 days in a covered bowl or airtight container. Punch down if it rises significantly. Shape and bake rolls as needed, allowing 3 hours total for the final rise and baking. Baked rolls can be frozen for up to 1 month; wrap tightly in plastic wrap, then aluminum foil.
Store baked rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Refresh rolls by wrapping in foil and warming in a 300°F oven for 8-10 minutes. Frozen rolls should be thawed at room temperature, then warmed as directed.
AI-generated tips from Chef Cecil's culinary database
The dough can be kept refrigerated for up to 3 days in a covered bowl or airtight container. Punch down if it rises significantly. Shape and bake rolls as needed, allowing 3 hours total for the final rise and baking. Baked rolls can be frozen for up to 1 month; wrap tightly in plastic wrap, then aluminum foil.
Store baked rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Refresh rolls by wrapping in foil and warming in a 300°F oven for 8-10 minutes. Frozen rolls should be thawed at room temperature, then warmed as directed.
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