Hot rolls with cornmeal

Yield: 48 Servings

Measure Ingredient
⅓ cup Cornmeal
½ cup Sugar
1 teaspoon Salt
½ cup Melted Shortening
2 cups Milk
1 \N Env Dry Yeast (Or 1 Cake)
¼ cup Warm Water
2 \N Eggs; beaten
4 cups Flour

Cook cornmeal, sugar, salt, shortening, and milk until thick over medium heat; cool to lukewarm. Dissolve yeast in warm water. Add to mixture with two beaten eggs. Let mixture rise for 2 hours, covered, in a warm place.

Then add flour to form soft dough. Knead well and let rise 1 hour, until doubled. Knead again and roll out about ½" thick. Cut with biscuit cutter, brush with melted butter, crease and fold over like Parker House rolls. Let rise 1 hours. Bake at 375° for 15 minutes on greased cookie sheet.

Makes 4 dozen

Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Mrs. Bernard Miller Posted to EAT-L Digest by Bill Spalding <billspa@...> on Sep 1, 1997

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