Recipe: Never-Fail Icebox Rolls

Never-Fail Icebox Rolls
rec.food.recipes/Carolyn Ranker/2002
Makes 2 1/2 dozen

I got this recipe out of the Tennessean newspaper many years ago--January 6, 1983--to be exact. If I make it in the bread machine, I add the ingredients according to the manufacturer's instructions. After the dough cycle is complete, continue the recipe as follows. Otherwise, these instructions are for non-bread machine mixing.

1 cake or pkg. dry yeast (I use 2 tsp. Saf instant yeast)
1/4 cup lukewarm water (95 to 115 degrees) for proofing yeast
1 cup warm water (same temp. as above)
1 tsp. sugar
1/3 cup sugar
1 egg
1/2 cup shortening
1 tsp. salt
1-2 tbsp. instant potato flakes (my own addition)
4 cups bread flour
1 tsp. bottled lemon juice (my addition to add to the water)

Add the bottled lemon juice to the 1/4 cup water. Add yeast and the 1 tsp. sugar to proof yeast. The lemon juice somehow works with the yeast and you have a higher rise.

Cream the 1/2 cup shortening and the 1/3 cup sugar in separate bowl. Add the egg and the 1 cup warm water. Beat well. Add dissolved yeast mixture. Beat in the flour and the salt. Let rise. Then press down when doubled.

Roll out or put in refrigerator. Make rolls as needed.

To bake, put in greased pan. Let rise until double. Bake in preheated 350 degrees oven 15 minutes or till brown.