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