Icebox Rolls

1. 1

   Put in measuring cup the warm water, yeast and sugar; set aside.

2. 2

   Put into large mixing bowl the sugar, salt, peanut oil or corn oil, beaten eggs and water; mix well.

3. 3

   Then add yeast mixture.

4. 4

   Mix in enough all-purpose flour (about 8 cups) to keep from being sticky.

5. 5

   Cover with damp cloth and let rise until doubled in bulk.

6. 6

   Knead down and make off rolls as desired.

7. 7

   Let rise 2 hours or longer.

8. 8

   Bake at 400u00b0 until light brown.

9. 9

   Store remaining dough in refrigerator.

10. 10

    Will keep 3 or 4 days.

11. 11

    May roll out on floured board and cut with biscuit cutter.

12. 12

    Use melted butter on one side and fold over for Parkerhouse rolls.

No additional tips available.