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Ice Box Rolls

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Ingredients
  • 8 Tbsp light Karo syrup (corn syrup)
  • 8 Tbsp butter
  • 4 cups brown sugar
  • 2 pkgs granular yeast
  • 1 tsp sugar
  • 2 cups scalded milk
  • 1/3 cup sugar
  • 4 tsps salt
  • 2 eggs, well beaten
  • 1/3 cup melted shortening, cooled
  • 8 cups flour
  • 2 tsps cinnamon
  • 1/4 cup sugar
Instructions

Soften yeast in water with 1 tsp sugar. Scald milk, add 1/3 cup sugar and salt. Cool to lukewarm. Add yeast, eggs and 1/2 of flour. Beat with wooden spoon until smooth. Add melted shortening and most of the remaining flour. Beat and stir until smooth. Turn out on a floured board and knead until smooth. Cover and let rise in a warm place until doubled in size, about 1-2 hours. Divide into 4 equal pieces. Roll out jelly-roll fashion until 1/4 inch thick. Sprinkle with cinnamon sugar and brush with melted butter. Roll up like a jelly roll and cut into one inch pieces. Put 2 Tbsp Light Karo syrup, 2 Tbsp butter and 1/2 cup brown sugar in bottom of a round cake pan. Place pieces in pan and let rise until double. Repeat with other three pieces. Bake at 375 F oven for 25 minutes until browned.

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