---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Ice-Box Rolls
  Categories: Breads
       Yield: 6 servings
  
       1    Cake dry yeast                      6 tb Sugar
            OR 1  cake compressed yeast         2 c  Lukewarm water
       1    Egg, well beaten                    3 tb Melted shortening
       2 ts Salt                            6 1/2 c  Flour
  
   Soften yeast in lukewarm water.  If dry yeast is used combine the sugar,
   yeast, and water and allow to stand in a warm place 1 1/2 hours. If
   compressed yeast is used allow to stand in lukewarm water 5 minutes. Add
   salt, egg, sugar, if sugar has not already been added, and shortening. Mix
   well.  Add flour, a little at a time, beating thoroughly after each
   addition until dough is stiff enough to knead. Knead on lightly floured
   board until the dough is smooth and elastic. Cover dough with a warm, damp
   cloth.  Set in a moderately warm place and allow to stand 2 hours. Work
   down, cover closely with waxed paper, and place in the refrigerator
   overnight.  If baking rolls for luncheon or dinner, remove desired portion
   of dough from the refrigerator and allow about 2 hours to warm to room
   temperature and become light.  Form into rolls. Cover and let rise until
   treble in bulk.  Place on well-oiled baking sheet. Bake in hot oven (450ø
   F) about 15 minutes. This dough will keep for 1 week or 10 days in a
   refrigerator if it is worked down each day to prevent its becoming too
   light.  The dough should be kept closely covered with waxed paper to
   prevent a crust from forming over the surface. 32 rolls. The Household
   Searchlight - 1941
  
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