Aunt Margaret's Ice Box Rolls

2 c. boiling water
1/4 c. butter or margarine
1 tsp. salt
1/4 c. sugar (use 1/2 c. for cinnamon rolls)
1 egg, well beaten
1 cake yeast, or 1 Tblsp. dry yeast
1/2 c. lukewarm water
5 to 6-1/2 cups flour

Dissolve yeast in lukewarm water.  In a very large bowl (preferably largest Tupperware container), pour 2 c. boiling water over margarine, salt, and sugar; let cool.  When cool, add egg, yeast mixture, and 5 cups of the flour; mix well.  Add more flour as needed for a soft, somewhat sticky dough.  Cover and let rise for 2 hours.

Work down, tent with foil (if you don't have the largest Tupperware bowl), and put into refrigerator overnight.  Will keep for several days in the fridge.

When ready to use, punch down and shape.  Make 2 loaves of bread or 24 rolls in greased pans.  To make clover-leaf rolls, pinch and shape in greased muffin pan.  Cover and let rise 3 hours.

Bake rolls at 375 F for 15-20 minutes.  Bake bread at 350 F for about 30 minutes until bottom crust is golden.  You may need to tent with foil part-way through cooking to avoid overcooking to top(s).

Darcy Family:  "This is the recipe that was used for the sacrament bread some years ago.  It is also delicious rolled very thin in shapes and fried in about 1/2" of oil.  This is like Indian Frybread.  My family also likes these with a thin powder sugar glaze.

This is a family recipe from Rena Darcy's Aunt Margaret.  Rena Darcy was a family friend from church.

Photo credits:  Taste of Home