Ice Box Rolls
Source of Recipe
David
Recipe Introduction
This is from a cookbook that was printed in 1946 named "The Household Searchlight Recipe Book"
List of Ingredients
Ice Box Rolls
1 cake of Dry Yeast or 1 cake of compressed or a package of dry yeast.
1 Egg, Beaten well
2 teaspoons of salt
6 Tablespoons of sugar
2 cups of Lukewarm water
3 Tablespoons of Melted Shortening
6 1/2 cups of All Purpose Flour
Recipe
Pour the yeast in the 2 cups 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 minutes, the old recipe calls for an hour and a half for cake yeast but
the compressed for about 15 minutes.
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 lightly
floured dough board until dough is smooth and elastic. Cover dough with warm, damp cloth and allow to stand for 2 hours. 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 treble in bulk.
Bake in hot oven (450 F) for about 15 minutes.
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.
Yield: 32 rolls
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