Ice-Box Rolls Recipe

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Ice-Box Rolls Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Ice-Box Rolls

 

Ingredients

1 cake dry yeast
1 or 1 cake compressed yeast
1 egg, well beaten
2 tsp salt
6 tbsp sugar
2 cup lukewarm water
3 tbsp melted shortening
6 1/2 cup flour



 

Preparation

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 (450x 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

MM by Cathy Svitek

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005

 

 

Servings: 2

 

 

 

 


 

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