Icebox rolls #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 1 | cup | Lukewarm water |
| ½ | teaspoon | Sugar |
| 2 | Eggs | |
| ¾ | cup | Sugar |
| ¼ | pounds | Butter or margarine |
| 2 | teaspoons | Salt |
| 1 | cup | Boiling water |
| 5 | cups | Flour |
| ⅓ | Stick butter or margarine | |
Directions
Dissolve yeast in lukewarm water. Add ½ teaspoon sugar. Set aside while you beat eggs very lightly. (By all means use mixer). Add ¾ cup sugar, ¼ lb butter (cut in chunks) & salt. While stirring briskly, add boiling water. Let cook to lukewarm. (It is right for me when I finish stirring).
Add yeast mixture & flour. Let stand at room temperature 30 minutes. Cover & put in refrigerator several hours or overnight. To make rolls, melt ⅓ stick butter in pan. Roll out dough & cut with biscuit cutter. Dough is very sticky, so it takes about 1 cup flour to handle. Dip in melted butter, give a pull & stretch, & lap over. Let rise about 2-½ hours. Bake at 375 about 15 minutes or until golden brown.
LOTTIE FORREST
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .