Recipe: Almeda's Ice Box Rolls

Almeda's Ice Box Rolls
rec.food.recipes/Melissa A. Kinzer (1996)

My Mother-in-Law's specialty

Topping
8 Tbsp Light Karo syrup (corn syrup)
8 Tbsp Butter
4 cup Brown Sugar

Rolls
2 pkgs granular yeast
1 tsp sugar
2 cups scalded milk
1/3 cup sugar
4 tsp salt
2 eggs, well beaten
1/3 cup melted shortening, cooled
8 cups flour
2 tsp cinnamon
1/4 cup sugar

Soften yeast in water with 1 tsp sugar.

Scald milk, add 1/3 cup sugar and salt. Cool to lukewarm.

Add yeast, eggs and 1/2 of flour. Beat with wooden spoon until smooth.

Add melted shortening and most of the remaining flour. Beat and stir until smooth.

Turn out on a floured board and knead until smooth. Cover and let rise in a warm place until doubled in size, about 1-2 hours.

Divide into 4 equal pieces. Roll out jelly-roll fashion until 1/4 inch thick. Sprinkle with cinnamon sugar and brush with melted butter. Roll up like a jelly roll and cut into one inch pieces.

Put 2 Tbsp Light Karo syrup, 2 Tbsp butter and 1/2 cup brown sugar in bottom of a round cake pan. Place pieces in pan and let rise until double. Repeat with other three pieces. Bake at 375 F oven for 25 minutes until browned.