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Ice Box Rolls

Yield 4 dozen


  • 1 package dry yeast
  • 1/2 cup warm water (105° to 115°)
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup lard
  • 5 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

How to Make It

  1. Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.

  2. Scald milk; add sugar and lard, stirring well. Cool mixture to lukewarm (105° to 115°).

  3. Add dissolved yeast to milk mixture; stir well. Add flour, baking powder, soda, and salt.

  4. Turn dough out onto a floured surface; knead 8 minutes or until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  5. Turn dough out onto a floured surface, and knead 3 to 4 times. Return dough to bowl; cover and chill until needed. (Dough may be stored in refrigerator several days.)

  6. Divide dough into 48 portions. Roll each piece into a 10- inch rope, and tie into a loose knot, stretching rope gently if needed.

  7. Place rolls on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 450° for 8 minutes or until lightly browned.

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