Try this Hot Rolls with Cornmeal recipe, or contribute your own.
Suggest a better descriptionCook 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
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 106 | ||
Calories from Fat: 30 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 45.5mg | 14 % | |
Sodium 16mg | 1 % | |
Potassium 33.3mg | 1 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 15.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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