Icebox rolls #1

Yield: 1 Servings

Measure Ingredient
1 pack Dry yeast
1 cup Lukewarm water
½ teaspoon Sugar
2 \N Eggs
¾ cup Sugar
¼ pounds Butter or margarine
2 teaspoons Salt
1 cup Boiling water
5 cups Flour
⅓ \N Stick butter or margarine

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, .

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