Ice Box Rolls
Myrtle Rivers Tisdel

1 pkg. yeast dissolved in 1/2 c. warm water

Combine in a bowl with 1 c. warm water:
1/2 tsp. salt, 1/2 c. sugar and 5 Tbsp. butter

Add yeast mixture, then beat in 2 c. flour until smooth. Beat in 2 eggs one at a time (or 4-5 yolks.) Add 2 1/2 c. flour and beat. Turn out on floured board and knead lightly 3-4 minutes. Store covered in refrigerator.

This may be kept 4-5 days and improves in texture, but must be poked down each day. To use, take out as much as desired, shape into rolls. Cover, let stand in warm place 2 1/2 to 3 hours until double in size. Bake at 350 for 12 -15 minutes.