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Ice Box Rolls

  Pour boiling water over the shortening, sugar and salt. Blend together and cool. Dissolve the yeast in the lukewarm water. Mix the shortening mixture, yeast and eggs, and slowly add the flour and stir until well blended. Place in the refrigerator to rise overnight. Punch down the dough and either roll out or cut and shape as desired. Let rise again about an hour before baking in a preheated 400 F. oven for 15 minutes, or until golden brown.

Yields about 5 dozen rolls

1 c shortening
3/4 c. sugar
2 t. salt
2 eggs, lightly beaten
2 pkgs. dry yeast
1 c. boiling water
1 c. lukewarm water
6 c. all purpose flour, unsifted

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The recipe above appears in:

Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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