Cornmeal rolls

Cornmeal rolls

Ingredients/Components

• sugar - 1 c
• milk - 2 c
• salt - 2 tsp
• shortening - 1/2 c
• beaten eggs - 2 item
• dry yeast - 2 pkg
• plain corn meal - 1/3 c
• bread flour or more as needed and melted butter - 4 c

How to make cornmeal rolls:

Combine cornmeal, sugar, salt and milk in medium saucepan and cook until thick, the consistency of cooked cereal. Cool to lukewarm. Add yeast that has been dissolved in lukewarm water, then eggs. Beat thoroughly. Gradually add flour to firm soft dough. Knead well on a floured surface. Place in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch down. On a lightly floured surface, roll dough out to a 1-inch thickness. Cut with a biscuit cutter. Brush rolls with melted butter; then coat with corn meal. Place on a greased cookie sheet. Cover and let rise until doubled. Bake at 375° for 15 minutes. Dough will also keep in the refrigerator for several days. Yields about 18 rolls.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.