Icebox Rolls

Directions

1. 1
   Put in measuring cup the warm water, yeast and sugar; set aside.
2. 2
   Put into large mixing bowl the sugar, salt, peanut oil or corn oil, beaten eggs and water; mix well.
3. 3
   Then add yeast mixture.
4. 4
   Mix in enough all-purpose flour (about 8 cups) to keep from being sticky.
5. 5
   Cover with damp cloth and let rise until doubled in bulk.
6. 6
   Knead down and make off rolls as desired.
7. 7
   Let rise 2 hours or longer.
8. 8
   Bake at 400° until light brown.
9. 9
   Store remaining dough in refrigerator.
10. 10
    Will keep 3 or 4 days.
11. 11
    May roll out on floured board and cut with biscuit cutter.
12. 12
    Use melted butter on one side and fold over for Parkerhouse rolls.