Ice Box Rolls Recipe
Ingredients
| Cake yeast | 1 | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Shortening | 2/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Milk | 1 Cup (16 tbs) | |
| 2 eggs Flour | ||
Directions
Soften yeast in lukewarm water.
Add shortening, sugar, salt and potato to the milk, which has been scalded.
Cool to lukewarm and add to yeast.
Mix thoroughly, add well beaten eggs and sufficient flour to make a very stiff dough.
Turn out on floured board and knead well.
Put into large bowl to allow for slight rising, cover with cloth and set in refrigerator.
When wanted, cut off as much dough as required, shape into rolls, let rise until doubled in bulk, and bake in hot oven about 20 minutes (424° F.).
Makes 3 dozen small rolls.
Add shortening, sugar, salt and potato to the milk, which has been scalded.
Cool to lukewarm and add to yeast.
Mix thoroughly, add well beaten eggs and sufficient flour to make a very stiff dough.
Turn out on floured board and knead well.
Put into large bowl to allow for slight rising, cover with cloth and set in refrigerator.
When wanted, cut off as much dough as required, shape into rolls, let rise until doubled in bulk, and bake in hot oven about 20 minutes (424° F.).
Makes 3 dozen small rolls.
Chef
