FKN-Systems

Title: ICE-BOX ROLLS
Categories: Breads
Yield: 12 Rolls

1 Cake dry yeast
OR 1 cake compressed
-yeast
1 Egg, well beaten
2 ts Salt
6 tb Sugar
2 c Lukewarm water
3 tb Melted shortening
6 1/2 c Flour

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$ 71511,2253, GT Cookbook moderator at
net/node 004/005