Ice Box Rolls
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 cake of dry yeast or 1 cake of compressed or a pkg. of dry yeast
1 egg, beaten well
2 tsp. salt
6 T. sugar
2 c. lukewarm water
3 T. shortening, melted
6 1/2 c. flour
Recipe
Pour the yeast in the 2 c. of warm water.
Add sugar to the water, stir and set someplace warm. I set mine on the stop top. Allow to sit there for 15 mins. The old recipe calls for an 1 1/2 hrs. for cake yeast, but the compressed for about 15 mins.
In a bowl add the water/yeast combo, then add the salt, and egg and
shortening. Mix very well.
Add a little flour at a time, beating thoroughly after each addition, until dough is still enough to knead. Knead on a lightly floured dough board, until dough is smooth and elastic.
Cover dough with warm, damp cloth, and allow to stand for 2 hrs.
Work down, cover loosely with wax paper, and refrigerate overnight.
When ready to use, take out the needed portion and make knead, and roll into shape, and place them in a pan, and cover with damp cloth allow to triple in bulk.
Bake in a 450 oven, for about 15 mins.
This dough will keep in the refrigerator for a week to 10 days, if it is worked down each day to prevent its becoming too light.
The dough should be kept closely covered with wax paper, to prevent a crust from forming over the surface.
Makes 32 rolls
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