Cornmeal Rolls

Name: Cornmeal Rolls
Ingredients: 1/3 c. cornmeal (stone ground preferred); 1/2 c. sugar; 2 tsp. salt; 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; cornmeal

11 ingredients

12 steps

Ingredients

1/3 c. cornmeal (stone ground preferred)
1/2 c. sugar
2 tsp. salt
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
cornmeal

Directions

1

Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal).
2

Cool to lukewarm.
3

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

Beat thoroughly.
5

Add flour to form soft dough.
6

Knead well on lightly floured surface.
7

Place in bowl; cover and let rise.
8

Punch down. Roll out to 1-inch thickness; cut with 2 1/2-inch biscuit cutter. Brush with melted butter; dust with cornmeal.
9

Place on greased cookie sheet; cover and let rise.
10

Bake at 375° for 15 minutes. (Dough will keep in refrigerator for several days.)
11

Yield:
12

18 rolls.