Instructions: Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover.

Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches.

Spread with half of the butter. Mix 1/2
cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes.

Bake as directed below.) Heat oven to 350. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm. 24 rolls.

Frosting: Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth and of spreading consistency. Frosts 1 pan of rolls.

NOTE:
If larger rolls are desired, roll dough into rectangles 10 x 9 inches. Cut each roll into 9 slices. Place
in greased baking pans, 9 x 9 x 2 inches. 18 rolls Caramel Pecan Icebox Rolls: Omit Powdered Sugar Frosting. Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter or margarine until melted; remove from heat. Stir in 2 tablespoons light corn syrup. Divide Caramel Mixture between pans. Sprinkle each with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls.

Orange Marmalade Icebox Rolls: Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter or margarine, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice, refrigerate and bake as directed. Frost with remaining marmalade mixture while warm.

FUDGE
4 cups sugar
1 large can evaporated milk
1/2 pound of butter
3 (6 oz) package chocolate chips
24 large marshmallows
4 cups of nuts (optional)

1 tsp. vanilla

Boil sugar and milk for 10 minutes, no longer. Last 2 minutes, add butter.

Remove from stove; add chocolate chips and stir. Add marshmallows and stir until melted. Add nuts and vanilla. Stir and pour into buttered 9 x 13 pan.

Makes 5
pounds of delicious fudge. I like milk chocolate, so I use the milk chocolate chips, but you could use the darker ones, too. For variations, you can stir in peanut butter, use different types of nuts (I usually use walnuts), substitute crushed peppermint candies for the nuts, or even add different flavoring, such as mint, to make variations.

FUDGE

(someone said this is like Sees fudge)

1 large. pkg. chocolate. chips
1/2 lb nuts
2 large. Hershey bars with almonds (broken up)

2 C. mini or cut up marshmallows
1 T.. vanilla

Combine the following and bring to a boil: 4 1/2 C. sugar
1/2 lb. butter
1 large. can evaporated milk
Stir constantly for 7-8 minutes. Pour over things in bowl and mix until smooth. Pour into buttered 9 x 13 pan. Store in fridge-5 lb.

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