Ice-Box Rolls

Photo: flickr user recubejim

Ingredients

1 Cake dry yeast

OR 1 cake compressed yeast

1 Egg, well beaten

2 teaspoons Salt

6 tablespoons Sugar

2 cups Lukewarm water

3 tablespoons Melted shortening

6 1/2 cups Flour

Preparation

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 moderat

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.