Ice Box Rolls
Mix together 1 cup boiling water, 1 Tbsp. salt, 1/4 cup sugar, 1 Tbsp. butter. Let cool.
Soften 1 yeast cake and 1/2 tsp. sugar in a little lukewarm water. Add 1 well beaten egg.
Sift 2 cups flour and stir in the liquids and stir well. Add 2 more cups flour to form sticky dough.
Place in greased bowl, cover and place in fridge overnight.
In the morning, let rise 3 hours before baking. Place dough in bread pan (or pull apart for rolls) and bake in 400º oven until golden brown on top.

Blueberry Butter
8 cups fresh or frozen blueberries
1/3 cup sugar
1 Tbsp. fresh lemon juice
1 Tbsp.  grated lemon peel
Cinnamon or orange seasoning to taste (optional)
Puree the blueberries in a blender until smooth. Place in large saucepan and bring to a gentle boil.
Reduce to low simmer and cook uncovered, stirring often, for 1 to 1 1/2 hours.
Begin to test the texture after the first hour by putting a teaspoonful on a cool plate. Cook to desired thickness.
Stir in sugar, lemon juice and grated peel (and other seasoning, if desired).
Warm- Makes delicious sauce for meat, fish or desserts. 
Cool – use as you would butter.
Keeps in fridge for one week. Freezes well. 

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