ice box bolls recipe Ingredients
*Milk should be scalded (180°F) unless evaporated or nonfat dry milk is used.
1. In liquid measuring cup, dissolve yeast in lukewarm water with 1 teaspoon sugar.
2. In large sealable bowl, combine scalded milk, sugar, margarine, and
salt. Cool to lukewarm.
3. With spoon, beat in eggs, yeast mixture, and flour, one cup at a time.
Dough should not be batter like but will be slightly sticky.
4. Cover, let dough rise until doubled in warm (80°F) place.
Punch down dough with lightly greased hands into a ball.
Seal bowl and refrigerate.
Dough will keep approximately three days in the refrigerator.
Punch down dough once every twenty-four hours.
5. Remove dough from refrigerator 2 ½ to 3 hours before rolls are to be
served. Shape dough into dinner or cinnamon rolls.
Cover rolls, let rise in warm place until doubled in size.
6. Bake rolls in preheated 375°F. oven 10 to 15 minutes or until done.
Yield: 2 to 2 ½ dozen rolls
EACH DINNER ROLL About 167 calories, 5 g protein, 27 g carbohydrate,
1 g dietary fiber, 4 g total fat (1 g saturated fat), 18 mg cholesterol,
61 mcg folate, 2 mg iron, 128 mg sodium
1 pkg. active dry yeast (2 ¼ tsp.)
½ c. lukewarm water (110°-115°F)
1 tsp. sugar
1 c. skim milk*
½ c. granulated sugar
½ c. margarine or butter (1 stick),
softened
1½ tsp. salt
3 lg. eggs, slightly beaten
6 – 7 c. bread flour (may be half whole wheat flour)
