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Ice Box Rolls

8 Tbsp light Karo syrup (corn syrup)
8 Tbsp butter
4 cup brown sugar

2 pkgs granular yeast
1 tsp sugar
2 cups scalded milk
1/3 cup sugar
4 tsp salt
2 eggs, well beaten
1/3 cup melted shortening, cooled
8 cups flour
2 tsp cinnamon
1/4 cup sugar

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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