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Text File  |  1993-08-26  |  2KB  |  35 lines
  1.     ***************************
  2.     ***** Icebox Rolls #2 *****
  3.     ***************************
  4.  
  5.     Categories: Bread           OSG1966         Rolls          
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        cup   Potatoes - mashed                                 
  14.        1        qt    Water - lukewarm                                  
  15.        1        cup   Lard                                              
  16.        1        cup   Sugar                                             
  17.        2        ea    Eggs                                              
  18.        1        Tbsp  Salt                                              
  19.        1        ea    Yeast cake                                        
  20.                       Flour                                             
  21.  
  22.     DIRECTIONS  ------------------------------------------------------------
  23.  
  24.     Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until      
  25.     smooth, add potato water. Crumble in yeast and let rise 1 hour. Add   
  26.     flour enough for stiff dough. Place in icebox overnight. Make into    
  27.     rolls, let rise in warm place. Dough may be kept in icebox to 2 or 3  
  28.     days and used as desired. Bake in hot oven, 450 F. for about 15       
  29.     minutes.                                                              
  30.                                                                           
  31.     Source: Mrs. Irma Beckett, Massie Grange, Warren County, OH           
  32.  
  33.     *** Recipe Via Compu-Chef (tm) ***
  34.  
  35.