Hot Rolls with Cornmeal

48 Servings

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Hot Rolls with Cornmeal Ingredients

1/3 c Cornmeal	1 Env Dry Yeast (Or 1 Cake)
1/2 c Sugar	1/4 c Warm Water
1 ts Salt	2 Eggs; beaten
1/2 c Melted Shortening	4 c Flour
2 c Milk

Instructions for Hot Rolls with Cornmeal

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 on Sep 1, 1997

Main Ingredient: GrainsCuisine: Uncategorized