Cornmeal Rolls

Name: Cornmeal Rolls
Ingredients: 1/3 c. cornmeal (stoneground is best); 1/2 c. sugar; 2 tsp. salt (I use less); 1/2 c. shortening; 2 c. milk; 1 pkg. active dry yeast; 1/4 c. warm water (110~ to 115~); 2 beaten eggs; 4 c. flour or more as needed; melted butter and extra cornmeal (optional)

10 ingredients

10 steps

Ingredients

1/3 c. cornmeal (stoneground is best)
1/2 c. sugar
2 tsp. salt (I use less)
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
2 beaten eggs
4 c. flour or more as needed
melted butter and extra cornmeal (optional)

Directions

1

Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick.
2

Cool to lukewarm.
3

Add yeast, which has been dissolved in lukewarm water, then eggs.
4

Beat thoroughly. Add flour to form a soft dough.
5

Knead well; cover and let rise. Punch down.
6

Roll out to 1-inch thickness; cut with biscuit cutter or glass.
7

Brush with melted butter; dust with cornmeal (optional).
8

Place on cookie sheet; let rise, covered.
9

Bake at 375° for 15 minutes.
10

Yields 18 rolls.