Alice Cook's Ice Box Rolls

Alice Cook’s Ice Box Rolls
1 qt milk, scalded
1 c sugar
1 c spry (or aren’t you?)(Bubbe says spry was crisco, but you can use butter instead.)
1 t soda
2 t baking powder
2 t salt
1 (or 2) comp. yeast (when in doubt, use 2); I’m always in doubt, so I always use 2; Mother uses 1!
10 plus cups flour
Dissolve yeast in small amt of lukewarm water. Add sugar and butter (spry) to scalded mild. Cool. Add yeast and enough flour to make a soft sponge. Set in warmish place and let rise until very light. Add soda, baking powder, salt, and enough flour to make a soft dough. Let this rise until more than double in bulk. Mix down, let rise again. Mix down and store in refrigerator. This has a lot of zip, so you’ll have to keep punching until thoroughly chilled. It’s great for a frustration work out! For pretty dinner rolls, you can work dough into clover leaf knots (for knot-heads), crescents, or what have you in mind? For sandwiches, pinch off a piece of dough a bit larger than an egg (larger still for Andy, Don and Daddy Maurice)! (Me too!)
For snacks, or cocktail parties, pinch off a wee smidgen, about the size of a small walnut. Fill with chopped egg, cheese, tiny hamburgers, chicken- anything yummy. Sometimes, I have put a piece of cheese or ham in the center, sealed carefully, and baked. Usually a sensation! And we like sensations, don’t we?! Whatever the size or shape, let rise in warm spot until really light. Bake in oven until nicely browned. This makes quite a large batch, so perhaps you’d like to half it. However, the baked rolls freeze and keep beautifully. This dough will keep in refrig for a week or ten days. Just punch it down when necessary, usually about twice a day once it is chilled. Andy liked the “jaloop” I mess up for turkey or any sandwiches. Miracle whip salad dressing, salt, pepper and fresh onion juice to taste. Oh, all right! Use onion powder if you must. It works!