Title: Icebox Rolls #2
Categories: Bread
Yield: 1 Servings

2 c Milk
3/4 c Sugar
1 tb Salt
2 tb (heaping) shortening
3 pk Yeast
1 ts Sugar
4 tb Lukewarm water
2 Eggs; well beaten
7 1/2 c Flour

Heat milk, do not boil. Mix sugar, salt & shortening into hot milk & allow
to stand until lukewarm. Mix yeast, sugar & water in large bowl. Set aside.
After testing milk to make sure it is not too warm, add yeast mixture. Add
eggs & 4 cups flour. Beat thoroughly & add 3-1/2 cups flour. Do not knead
this dough. Pour this into a large bowl that has been greased to allow for
rising. Place in refrigerator. When ready for rolls, remove quantity
desired, add a little flour & knead. Shape into rolls 3 hours before
baking. Let rise. Bake 15 minutes at 450. This dough will keep a week or
more in refrigerator.

MARYE ODISSA CARTER

LEACHVILLE, AR

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.