Grandma Betty’s Icebox Rolls

½ cup sugar

1 cup Crisco (I use butter flavored)

1 cup boiling water

1 tsp salt

2 cakes of Fleishmans Yeast (dairy section at Dierbergs/seasonal/check for freshness)

1 cup cold water

2 eggs

6 cups unsifted flour

Start by creaming the sugar, crisco, boiling water and salt. Place the cakes of yeast in cold water to dissolve. When the creamed crisco and sugar mixture is cooled, add the yeast/water mixture. Add eggs (well beaten) and flour. Mix well and place in refrigerator until ready to use. (hence, “icebox” rolls).

When ready to use, make into rolls (many possible shapes: my favorite is 3, 1- inch balls placed together in muffin tins). Let rise 2 hours (or more) in a WARM place. Bake at 375 between 12-14 minutes (depending on your oven, watch closely)

Day after Thanksgiving Cinnamon Rolls (with the leftover dough). Roll out flat, sprinkle brown sugar,cinnamon, nuts, butter. Roll it ‘tightlike” and slice into ¾ inch sections. Place on cookie sheet and bake as above.

Grandma Betty was the matriarch of our beloved family for years. She was lovingly called “The Goose” because she was truly our Mother Goose. Taking care of all her ducklings was her greatest joy in life. I honestly don’t remember her sitting down during our Thanksgiving and Christmas meals. She was always wearing her apron and making sure everyone’s bellys were getting very stuffed with her delicious food. I have continued the tradition of her yeasty, melt-in-your mouth rolls with my kids every year (we have hosted Thanksgiving for the past 15 years? on/off once she became unable to do so). One very important tip, DO use the yeast cakes! and follow the instructions EXACTLY.

 Nancy Dollenmeyer

St. Louis