Ice Box Rolls

• 1 package dry yeast
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 2 cups milk
• 1/2 cup sugar
• 1/2 cup lard
• 5 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

1. Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.
2. Scald milk; add sugar and lard, stirring well. Cool mixture to lukewarm (105u0b0 to 115u0b0).
3. Add dissolved yeast to milk mixture; stir well. Add flour, baking powder, soda, and salt.
4. Turn dough out onto a floured surface; knead 8 minutes or until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
5. Turn dough out onto a floured surface, and knead 3 to 4 times. Return dough to bowl; cover and chill until needed. (Dough may be stored in refrigerator several days.)
6. Divide dough into 48 portions. Roll each piece into a 10- inch rope, and tie into a loose knot, stretching rope gently if needed.
7. Place rolls on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 450u0b0 for 8 minutes or until lightly browned.

yeast, warm water, milk, sugar, lard, flour, baking powder, baking soda, salt

Taken from www.myrecipes.com/recipe/ice-box-rolls (may not work)