Ice-Box Rolls

Ingredients

• 1 yeast cake
• 1/6 cup lukewarm water
• Yk cup sugar
• Vz tablespoon salt
• 2 tablespoons of butter
• 1 cup boiling water
• 1 beaten egg yolk
• 2 cups flour
• iy2 cups flour
• well-beaten egg white

Method

1. 1

   Dissolve yeast in lukewarm water.

2. 2

   Combine sugar, salt, and butter in a deep bowl, pour over boiling water, and let cool.

3. 3

   When lukewarm, add yeast and beaten egg yolk, then 2 cups flour.

4. 4

   Stir well, then add 1.5 cups flour and beaten egg white.

5. 5

   Make into soft sponge, put in icebox immediately, and keep overnight.

6. 6

   Grease hands with melted butter, make into rolls, and let rise 3 hours before baking.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

ICE-BOX ROLLS Dissolve 1 yeast cake in 1/6 cup lukewarm, water. Take Yk cup sugar, Vz tablespoon salt, 2 tablespoons of butter, and put in a deep bowl. Pour over this 1 cup boiling water. Let cool. When lukewarm add to it the yeast cake and 1 beaten egg yolk, 2 cups flour. Stir this mixture well. Now add iy2 cups flour and well- beaten egg whit

Cook this with the app: pantry check, scaling, and the assistant.