Ice Box Rolls
1 quart milk
1 cup shortening
1 cup sugar
Combine: 1 cup milk, shortening, and sugar and bring to a boil. Add the rest of the quart of milk and cool to lukewarm.
ADD: 1 pkg. yeast (not rapid rise)to 1/4 cup warm water. Let sit 10 minutes.
ADD: to the milk mixture
ADD: 6-8 cups all-purpose flour, or enough to make a thin batter.
SET ASIDE FOR 2 HOURS
COMBINE: 1 teaspoon soda, 1 teaspoon baking powder, 1 tablespoon salt, 2 cups flour.
SIFT: mixture into batter. Let stand 10 minutes. Knead enough dough for a meal on a floured board. Roll to 1/4" thick. Cut and place in a greased pan. Let rise 1 hour. Bake at 400 degrees F. for 15 min. or until brown. Refrigerate leftover dough in covered bowl to use later. Lasts up to 10 days. When ready to use again, roll out what you want to use, let rise 1 hour and bake.
NOTE: I use this same recipe to make cinnamon rolls (I use 1 can of evaporated milk as part of the quart for an old fashioned taste) when the dough is ready to use i usually use half of it at a time. Roll it out to about 3/8" thick, spread with soft butter, sprinkle ground cinnamon over it (you may also sprinkle raisins over it too), roll it up like a jelly roll and cut 1" slices off, placing next to each other in greased pan. Let rise 1 hour and bake. When done and still warm, i drizzle icing made from confectioners sugar, butter and water over them. Recipe came from a "50's" cookbook.
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