Kathryn Price
Family Treasures

• 2 yeast cakes or 2 envelopes of dry yeast
• 1/2 cup light corn syrup or honey
• 1/2 cup melted shortening
• 1/4 cup lukewarm water
• 1 cup milk
• 1 Tbsp salt
• 2 eggs
• 6 cup flour (about)

Soften yeast in lukewarm water. Scald the milk, let cool; add the syrup and salt. Add two cups flour and beat well. Add the yeast. Beat the eggs and add them. Blend well. Add the melted shortening. Add the remaining flour to make a soft dough. Turn out on lightly floured cloth and knead until smooth and satiny. Place in lightly greased bowl, grease top of dough. Cover well and put in fridge (ice box). When wanted, removed dough from “ice box” and punch down. Mold into any shape, put rolls in greased baking pan, or muffin tins, allow to rise to double in bulk.

Bake in moderately hot oven 425 degrees for 15 to 20 minutes.

Yields about two to three dozen rolls.

Note: This roll recipe is an old-fashioned one as you can see by the use of corn syrup or honey and the use of “ice box”, and as the name indicates. Hope if anyone uses it, they will have as good results as I do and they will like the taste. I find them a wee bit different in taste as when you use sugar.

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