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Ice-box Rolls

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CATEGORY CUISINE TAG YIELD
Eggs Breads 2 Servings

INGREDIENTS

1 Cake dry yeast
OR 1 cake compressed
yeast
1 Egg, well beaten
2 t Salt
6 T Sugar
2 c Lukewarm water
3 T Melted shortening
6 1/2 c Flour
71511 53, GT Cookbook moderator at net/node 004/005

INSTRUCTIONS

Soften yeast in lukewarm water.  If dry yeast is used combine the
sugar, yeast, and water and allow to stand in a warm place 1 1/2
hours. If compressed yeast is used allow to stand in lukewarm water 5
minutes. Add salt, egg, sugar, if sugar has not already been added,
and shortening. Mix well.  Add flour, a little at a time, beating
thoroughly after each addition until dough is stiff enough to knead.
Knead on lightly floured board until the dough is smooth and elastic.
Cover dough with a warm, damp cloth.  Set in a moderately warm place
and allow to stand 2 hours. Work down, cover closely with waxed  paper,
and place in the refrigerator overnight.  If baking rolls for  luncheon
or dinner, remove desired portion of dough from the  refrigerator and
allow about 2 hours to warm to room temperature and  become light. Form
into rolls. Cover and let rise until treble in  bulk. Place on
well-oiled baking sheet. Bake in hot oven (450x F)  about 15 minutes.
This dough will keep for 1 week or 10 days in a  refrigerator if it is
worked down each day to prevent its becoming  too light.  The dough
should be kept closely covered with waxed paper  to prevent a crust
from forming over the surface. 32 rolls.  The Household Searchlight -
1941  MM by Cathy Svitek  From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1850
Calories From Fat: 231
Total Fat: 25.9g
Cholesterol: 103.8mg
Sodium: 2372mg
Potassium: 518.2mg
Carbohydrates: 350g
Fiber: 12.3g
Sugar: 38.9g
Protein: 47.1g


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