FROSTED CINNAMON ICEBOX ROLLS

2 packages dry yeast                    1 egg
1/2 cup warm water (105 to 115)         3 cups Gold Medal whole wheat flour
2 cups lukewarm milk (scalded then cooled)
3 cups Gold Medal all-purpose flour     1/3 cup sugar
4 tablespoons butter or margarine, softened
1/3 cup of vegetable oil or shortening  1/2 cup sugar
3 teaspoons baking powder               1 T. plus 1 t. cinnamon
2 teaspoons salt                        Browned butter frosting (below)

Dissolve yeast in warm water.  Stir in milk, 1/3 cup sugar, the 
oil, baking powder, salt, egg, and 1 1/2 cups of each flour.  
Beat until smooth.  Mix in enough of the remaining flours 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, 13x9x2 inches.  Punch down dough; divide 
into halves.  Roll 1 half into rectangle, 12x10 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 roll 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 Browned Butter Frosting while warm.  
24 rolls.

Browned Butter Frosting:  Heat 3 tablespoons butter or margarine 
over medium heat until delicate brown.  Stir in 1 1/2 cups 
powdered sugar, 1 tablespoon milk and 3/4 teaspoon vanilla.  
Beat until smooth and of spreading consistency.  Frosts 1 pan of 
rolls.

Note:  If larger rolls are desired, roll dough into rectangles, 
10x9 inches.  Cut each roll into 9 slices.  Place in greased 
baking pans, 9x9x2 inches.  18 rolls.

Carmel Pecan Icebox Rolls:  Omit Browned Butter 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 
carmel 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 Browned Butter 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.

High Altitude (over 3500 feet):  Reduce milk to 1 1/2 cups 
(dough will be soft and slightly sticky).  Reduce rising time to 
about 1 hour.  Heat oven to 375 and bake about 25 minutes.  Do 
not use 9-inch pan variation.