Yield: 12 servings
|1 pack||Regular or quick-acting Active dry yeast|
|¼ cup||Warm water (105 to 115 Degrees)|
|2½ cup||All-purpose* or Unbleached flour|
|1 tablespoon||Baking powder|
|¼ teaspoon||Ground cumin|
|⅛ teaspoon||Ground allspice|
|⅛ teaspoon||Ground red pepper-cayenne|
*if using self-rising flour omit Baking powder and salt.
Dissolve yeast in warm water in large bowl. Stir in 1-½ cups of the flour, the cornmeal, buttermilk, shortening, sugar, baking powder, salt, cumin, allspice and red pepper until smooth. Stir in remaining flour until dough forms. Turn dough onto floured surface. Knead gently about 1 minute or until smooth. Cover and let rise 10 minutes.Grease cookie sheet. Divide dough into 12 equal parts. Shape each part into ball and place 1 inch apart on greased cookie sheet.
Let rise in warm place 30 minutes.Heat oven to 350 degrees. Cut an X shape about ½ inch deep in top of each. Bake 15 to 20 minutes or until golden brown. 1 DOZEN ROLLS; 150 CALORIES PER ROLL.