Cornmeal rolls

Yield: 6 Servings

Measure Ingredient
1½ cup All-purpose flour
¾ cup Coarse cornmeal
4 teaspoons Baking powder
1 teaspoon Salt
¼ teaspoon Baking soda
4 tablespoons Solid vegetable shortening
1 Egg
¾ cup Buttermilk

Preheat the oven to 450 degrees F.

In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg slightly with the milk and add to the dry ingredients.

Toss on a floured board; knead slightly. Roll ½-inch thick and cut with a large (3-inch) biscuit cutter. With the back of a knife, make a crease just off center on each round. Brush with butter, and fold the smaller part over, like Parker House rolls. Press the fold gently. Bake in the hot oven for 12 to 15 minutes.

Serve hot.

Yield: about 8 rolls.

From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by Larry Ross, Simon and Schuster, New York. 1987. ISBN 0-671-62534-9 Shared by: Karin Brewer, Cooking Echo, 4/93

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