Printer FriendlyHomeCORN MEAL ROLLS1 cup milk 1/3 cup corn meal 1/3 cup soft vegetable shortening 2 eggs 1 teaspoon dry yeast 1/3 cup white sugar 1 teaspoon salt 3-3 ½ cups flour, approximately - but keep dough soft. ½ cup melted butter for dipping Stir and heat cornmeal and milk together until steaming hot but not boiling. Add shortening, sugar and salt. When mixture has cooled to warm stir in eggs and yeast. Let yeast dissolve and froth to the top of the mixture. Stir in just enough flour to form a soft somewhat sticky dough. Place in a covered pan and let rise in a warm area until double. Punch down and let rise again. On a lightly floured surface, pat dough out to about 3/8 inch thick and cut into circles using a cookie cutter or bottle ring. Dip circles in melted butter, stretch and fold in half. Place rolls on a cookie sheet about 1” apart and let rise until double in bulk. Preheat oven to 425 F. Bake for 10 minutes or until golden brown. Makes about two dozen rolls. |
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