Hot Rolls With Cornmeal

* Exported from MasterCook II *

Hot Rolls With Cornmeal

Recipe By : Mrs. Bernard Miller
Serving Size : 48 Preparation Time :0:00
Categories : Breads - Yeast Post To Bakery-Shoppe
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 C Cornmeal
1/2 C Sugar
1 Tsp Salt
1/2 C Melted Shortening
2 C Milk
1 Env Dry Yeast (Or 1 Cake)
1/4 C Warm Water
2 Eggs -- beaten
4 C Flour

Cook cornmeal, sugar, salt, shortening, and milk until thick over medium
heat; cool to lukewarm. Dissolve yeast in warm water. Add to mixture with
two beaten eggs. Let mixture rise for 2 hours, covered, in a warm place.
Then add flour to form soft dough. Knead well and let rise 1 hour, until
doubled. Knead again and roll out about ½" thick. Cut with biscuit
cutter, brush with melted butter, crease and fold over like Parker House
rolls. Let rise 1 hours. Bake at 375° for 15 minutes on greased cookie
sheet.

Makes 4 dozen

Source: "Mmountain Measures" -- Junior League of Charleston, WV
ed. 1974

billspa@icanect.net



- - - - - - - - - - - - - - - - - -