Lala's Ice Box rolls aren't just your every day run of the mill dinner rolls.  They are so special that they are typically only made once a year, as part of the Thanksgiving feast.  And my Grandma made not only dinner rolls (clover leaf are perfect with this recipe), but she also made half the dough into a sweet roll.  I decided to focus on the sweet roll.   Each time I make these, I'm so amazed at how big, airy, and delicious they are.  My Mom makes many things well, but Lala's Ice Box Rolls are the exception to the rule.  And of course, like almost every recipe in Lala's arsenal, I do not remember a time when she made these rolls.  As for my Mom, I have an idea of where things go awry.  The problems occur at any one of these junctures: margarine instead of butter (have to keep it Pareve for the sake of a meat meal), non-dairy creamer instead of milk, old/spent yeast packets, making ahead and freezing, boxed mashed potatoes instead of ...

As I've mentioned before, my family is known for their generations-old buttermilk pancake recipe.  This is NOT that recipe.  The batter for Cottage Pancakes is smooth, rich, and thick.  It comes together in no time at all, and makes for very light pancakes. When Lala would make me pancakes, and I really don't remember her making them for me beyond the age of 6, she would start out making drop size pancakes and they would gradually get larger from there.  As a young girl, this was one of my favorite moments with Lala, I would be at the kitchen table, we'd chat while she was at the stove.   To make this recipe, you'll first want to gather all your ingredients.  While your butter melts (stove top or microwave, your choice), add all the other ingredients to your blender.  Once the butter is melted, place the cap on your blender, and slowly pour the butter through the opening of the lid while the blender mixes everything together.  Once bl...