Icebox Rolls - cooking recipe

Ingredients

1/3 c. warm water
1 Fleischmann's active dry yeast (1/4 oz.)
1 Tbsp. sugar
1 c. sugar
2 tsp. salt
1/2 c. peanut oil or corn oil
3 beaten eggs
2 c. boiled water, cooled
flour (about 8 c.)

Preparation

Put in measuring cup the warm water, yeast and sugar; set aside.
Put into large mixing bowl the sugar, salt, peanut oil or corn oil, beaten eggs and water; mix well.
Then add yeast mixture.
Mix in enough all-purpose flour (about 8 cups) to keep from being sticky.
Cover with damp cloth and let rise until doubled in bulk.
Knead down and make off rolls as desired.
Let rise 2 hours or longer.
Bake at 400\u00b0 until light brown.
Store remaining dough in refrigerator.
Will keep 3 or 4 days.
May roll out on floured board and cut with biscuit cutter.
Use melted butter on one side and fold over for Parkerhouse rolls.