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Ice Box Rolls

Ice Box Rolls are yeast rolls shaped and baked after a refrigerated rise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Ice Box Rolls

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the dough

  1. Crumble yeast in a bowl, add sugar, salt, and water.

  2. Add well-beaten egg and half of the flour; beat well.

  3. Add melted shortening and mix in the remainder of the flour with your hands.

  4. Let rise to double its bulk (about 1½ hours).

  5. Punch down, cover tightly, and place in the refrigerator.

Shape and bake

  1. Remove desired amount of dough.

  2. Shape into rolls.

  3. Let rise to double the bulk.

  4. Bake for about 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Ferments the dough, producing gas that makes it rise and become light.
Flour
Forms the gluten network that gives the rolls their structure.
Egg
Adds richness and helps bind the dough, adding structure and tenderness.
Sugar
Feeds the yeast and adds a little sweetness and browning in the oven.
Fat
Tenderizes the crumb and adds richness to the rolls.

The step that matters

Punch down, cover tightly, and refrigerate. Cold storage slows yeast activity so the dough can be kept and used later without over-rising. Covering it tightly prevents the surface from drying and forming a crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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