Tomato Ice Box Rolls

This recipe dates at least to the 1930s. It’s referenced in the weekly menu suggestion published in The Milwaukee Sentinel on Feb. 7, 1937 (check out the Wednesday Luncheon).

2013-1-4-newspaperscreenI’m just going to say one more thing about this recipe, and then I’ll leave you alone: panzanella. That is all. In fact, I make a panzanella recipe that people ask for quite a bit. I’ll post it one of these days!

From a box sold in Canby, Oregon.

Tomato Ice Box Rolls

1 cake compressed yeast
2 cups warm tomato juice
2 cups water
12 cups sifted flour
1/2 cup sugar
1 Tbsp. salt
2 eggs
1/2 cup melted butter

Soften yeast in milk and water. Add sugar and 4 cups flour. Let stand in warm place until bubbly (about 15 minutes). Add salt, egg, melted butter and remaining flour (8 cups).

Take out portion of doughy for use at once. Let rise until light. PLace rest of dough in bowl. Oil top. Cover and place in refrigerator.

When you wish to use portion of dough let stand an hour at room temperature.

Knead. Prepare dough in rolls. Place on oiled sheet and let rise until light. Bake at 400 deg. 20-30 minutes. Brush with butter.

Yesterdish reminder: One cake of compressed yeast is 2 1/4 tsp. of dry yeast.

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