This is my favorite refrigerator roll recipe. Called “ice box butter buns,” these dinner rolls are wonderful for everyday or for a special holiday dinner because you can make the dough ahead of time and bake the rolls just before dinner is ready. I use all butter for the shortening and sometimes substitute half of the flour with whole wheat flour. These dinner rolls are easy and quick to make and add a special touch to any meal.
Cooking & Baking from Scratch
Reader question… “I’ve noticed that a lot of recipes list pumpkin pie spice mix as an ingredient. I almost bought a jar of it when I was grocery shopping but I don’t think I will be using it very much, it was expensive, and I wondered was it something I could make myself. I already make your Italian Seasoning mix. Would you perhaps have a recipe for making pumpkin pie spice?” –Lilith P.
Measure all ingredients carefully and use the appropriate type of measuring cups. For dry ingredients, use nested cups with a flat top edge so you can level them off with a knife. For wet ingredients, use a glass measuring cup with a spout, set the filled cup on a flat surface, and bend down to the cup level to read the measurement line.
A while ago my oldest son asked me why I never made potato rolls anymore. It was a good question. I used to make them all the time. If I had a signature dish, these potato rolls were probably it. These were the rolls I made for us and always (by request) for family gatherings, but at some point… and I have no idea why… I started making the ice box butter buns instead. It has been literally years since I had made these potato rolls. Until yesterday…
I have tried many apple crisp recipes, but I think this one has an especially nice blend of flavors. My apples were rather tart, so I tossed them with a small amount of sugar before I put them in the pan. I also used half light olive oil and half butter instead of the all butter in the recipe, and there was no discernible difference in taste.