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Title: Hot Rolls with Cornmeal Categories: Breads - ye, Post to bak, To post Yield: 48 Servings 1/3 c Cornmeal 1/2 c Sugar 1 ts Salt 1/2 c Melted Shortening 2 c Milk 1 Env Dry Yeast (Or 1 Cake) 1/4 c Warm Water 2 Eggs; beaten 4 c 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 1/2" 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@icanect.net Recipe by: Mrs. Bernard Miller Posted to EAT-L Digest by Bill Spalding |