Ice-Box Rolls
By: Anonymous
Published: Saturday, January 2, 2010 - 3:42am

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

1 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 2 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.