Page 33 - FLIPBOOK NEW

YEAST ROLLS

Ingredients
1½ cups warm water (100-110 degrees F)

1 cups Bisquick - You will need more when you knead dough onto a ball on a floured board
1 tablespoon sugar

Instructions
Dissolve 1 package of regular yeast - not rapid rise. Let sit for a few minutes.

Mix dry ingredients together. Put dry ingredients into dissolved yeast mixture and
mix. Put dough on f loured board. Knead into ball. Grease cookie sheet. Take dough
and divide into small balls and place on cookie sheet. Take melted butter and put on

top of balls. Place damp towel over rolls and let them rise for about 30 minutes. Brush
again with melted butter.
Bake at 350 degrees for 10-12 minutes depending on how big rolls are and bake until
golden brown.

HELEN AUNGST HUBLER “ICE BOX” ROLLS

Ingredients
1 cup lukewarm water 1 yeast cake package
1 cup mashed potatoes warm 1 cup cold water
1 cup lard melted 3/4 cup sugar

1 ½ teaspoon salt 7 cups f lour
1 egg beaten

Instructions
Put yeast in warm water. Mix cold water, potatoes, melted lard, salt, sugar and add

yeast. Stir in 2 cups f lour. Let rise till foamy or about 2 hours and then add beaten
egg. Add rest of f lour. Place in refrigerator till ready to use. Make into rolls when
needed. Bake in a 350 degree oven till golden.

Makes about 50 medium rolls.

This recipe belongs to my Nana and was from her family. An “Ice box” was the
refrigerator that held ice to keep the food cold. This predated the modern refrigerator.

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