Ice Box Rolls

1. 1

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

2. 2

   Scald milk; add sugar and lard, stirring well. Cool mixture to lukewarm (105u00b0 to 115u00b0).

3. 3

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

4. 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 (85u00b0), free from drafts, 1 hour or until doubled in bulk.

5. 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. 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. 7

   Place rolls on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 450u00b0 for 8 minutes or until lightly browned.

No additional tips available.